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  • 2 Tablespoons olive oil
  • 3 Large red onions, about 500g/1lb 2oz in total, roughly chopped
  • 1 Red pepper, cored, deseeded, diced
  • 1-2 Large mild red chillies, to taste, deseeded, finely chopped
  • 8 Plum tomatoes, about 500g/1lb 2oz in total, roughly chopped
  • 150g/5oz Caster sugar
  • 150ml/5fl oz Red wine vinegar
  • 1 Large bay leaf
  • Salt and ground black pepper

Onion and chilli chutney

Makes 2 jars

Preparation time 15 minutes
Cooking time 50-60 minutes


  1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.
  2. Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
  3. Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid. Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.

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