Spicy barbecue chutney

It's BBQ season and this tasty recipe is sure to be a hit

5 mins preparation | 1 hr 35 mins cooking | Makes 1 cup



  • 4 ripe tomatoes, chopped
  • 1 red capsicum, seeded, chopped
  • ½ cup apple cider vinegar
  • 1/3 cup mango chutney
  • 1/3 cup raw sugar
  • ¼ cup chilli sauce
  • ¼ cup golden raisins
  • 2 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 clove garlic, crushed
  • 1 long red chilli, seeds removed, chopped
  • 2 teaspoon thyme, chopped
  • ½ teaspoon fine salt
  • ½ x 250g punnet cherry tomatoes, quartered


  1. In a medium saucepan, combine all ingredients except cherry tomatoes. Cook, stirring, on medium heat until the mixture comes to the boil.
  2. Reduce heat to low. Simmer, stirring occasionally, for 90 minutes until mixture has thickened and most of the liquid has evaporated. Season to taste, then fold in cherry tomatoes.
  3. Transfer to a sterilised jar, then label and seal. Refrigerate after opening.


  • You can store this chutney in sealed jars in the fridge for up to two weeks.

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