Simple Dorset Naga & Tomato Chutney

by Hot Juan on October 4, 2010 · 2 comments

in Recipes

This is a version of our family simple chutney, but super heated with some Dorset Naga Chillies.


  • 2 Kg Tomatoes
  • 4 Medium size onions, finely chopped
  • 500 g Brown Sugar
  • 2 tbsp Dry English Mustard Powder
  • 1 ½ tbsp Curry powder
  • 1 ½ tbsp Flour
  • 6 Dorset Naga’s, finely chopped
  • White Wine Vinegar
  • Salt as needed

Skin the Tomatoes (Cut a cross in the bottom of each tomato and place in a bowl and pour over some boiling water, then removed from the water and peel away the skin), cut into quarters and then in half again.

Place the Tomatoes and finely chopped onions in dish and sprinkle with salt, this will help draw out some of the water, leave overnight in the fridge.

Drain of the water from the Tomatoes and onions, and put them in a non reactive saucepan, add the finely chopped Dorset Naga’s and cover with the white wine vinegar (You can also use Malt or Cider Vinegar) and bring to the boil for 15 minutes.

Mix the other ingredients (Sugar, Mustard Powder, Curry powder, and Flour) with a little vinegar to make a thick paste, then add to the saucepan and simmer on a low heat for about 45 minutes, stirring occasionally.

Pour into sterilized jars and cover with lids while still hot. The flavour will develop over the next 2-3 months, so try to be patient.

Note: I used the Dorset Naga as I could get these super hot chillies from Tesco’s, but you can use almost any chilli you like.

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{ 2 comments… read them below or add one }

avatar Bruceisagirl February 8, 2014 at 10:50 pm

Great recipe- once the chutney has been left for 3 months we blitz it in a food processor with a little more vinegar and use it as a chilli sauce.
Wonderful with cold meats,cheese etc…..


avatar mark January 29, 2013 at 5:14 pm

Going to try this when I get a chance, although I might use my habeneros!


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