I made this Cherry Tomato Chutney Recipe and now my cheese board, toast and burgers keep getting hijacked because nobody can stop spooning it straight from the jar.
I’m obsessed with this tomato and chilli jam with ginger. I love how bright cherry tomatoes turn into something sticky and punchy, not sweet syrup but full-on savoury pop.
It’s my Cherry Tomato Chutney Recipe for cheese or toast. Chilli Relish is the label I slap on it when I want people to take it seriously.
And yes, fresh ginger is the bit that makes it snappy and impossible to ignore. But mostly I adore the way it smells when I open a jar, straight-up addictive.
I smear it on everything. Pure relish joy.
I want more every week always.
Ingredients
- Cherry tomatoes — juicy sweetness that breaks down into jammy tomato goodness.
- Caster sugar adds sticky sweetness, balances tart and spicy notes.
- Apple cider vinegar gives bright tang and keeps the jam lively.
- Red chillies bring heat and little fruitiness; seeds make it hotter.
- Fresh ginger adds warm zing and a slightly peppery freshness.
- Small onion gives soft savory bite and body to the jam.
- Garlic adds depth and that familiar savoury lift you want.
- Sea salt sharpens all flavors and helps draw out juices.
- Black pepper gives gentle heat and peppery background kick.
- Lemon juice adds clean acidity and freshens the whole jar.
- Mustard seeds pop with tiny bursts of tangy crunch—optional but fun.
- Olive or neutral oil helps soften aromatics and keeps things glossy.
Ingredient Quantities
- 800 g cherry tomatoes, halved if large
- 150 g caster sugar (use 200 g if you like it sweeter)
- 100 ml apple cider vinegar
- 2 red chillies, finely chopped, seeds left in for more heat
- 30 g fresh ginger, peeled and finely grated
- 1 small onion, finely chopped
- 2 garlic cloves, crushed or minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp lemon juice
- 1 tsp mustard seeds (optional but nice)
- 2 tbsp olive oil or neutral cooking oil
How to Make this
1. Sterilise your jars and lids by washing in hot soapy water then simmering them in a large pot of water for 10 minutes; keep them hot until ready so they dont crack when you fill them.
2. Warm the oil in a wide heavy based pan over medium heat, add the mustard seeds if using and wait till they start to pop, then add the chopped onion and cook for 6 to 8 minutes until soft and slightly golden.
3. Add the garlic, grated ginger and chopped chillies to the pan and cook 1 to 2 minutes more until fragrant, stirring so the garlic doesnt burn.
4. Tip in the halved cherry tomatoes, caster sugar, apple cider vinegar, sea salt and black pepper; stir well to combine and bring to a gentle boil over medium high heat.
5. Reduce the heat to medium low and simmer uncovered, stirring occasionally, for 25 to 35 minutes until the tomatoes have broken down and the mixture has thickened to a jammy chutney; press any large tomatoes with the back of a spoon to help them collapse.
6. Towards the end of cooking add the lemon juice, taste and adjust seasoning with extra sugar, vinegar or salt if you want it sweeter, tarter or more seasoned.
7. If you prefer a smoother texture, give the chutney a quick blitz with a stick blender for a few seconds, or leave it chunky for more character and texture.
8. Remove the pan from the heat and let the jam sit a few minutes so it stops bubbling, then ladle the hot chutney into your hot sterilised jars leaving about 1 cm headspace.
9. Wipe rims clean, seal with the lids and for longer shelf stability process the sealed jars in a boiling water bath for 10 minutes, then remove and let cool completely; you should hear lids pop as they seal.
10. Label and store in a cool dark place for up to a year if water bathed, or refrigerate and use within 3 weeks if not processed; serve on cheese boards, toast or as a burger relish and dont forget to chill a jar for at least 24 hours so the flavours marry.
Equipment Needed
1. Large stock pot (for simmering jars and the water bath)
2. Mason jars with lids and a jar funnel for easy filling
3. Wide, heavy based frying pan or sauté pan
4. Wooden spoon and a slotted spoon or spatula for stirring and pressing tomatoes
5. Ladle (for transferring chutney into jars)
6. Stick blender (optional if you want it smooth) or potato masher for chunky texture
7. Tongs or jar lifter to handle hot jars safely
8. Measuring spoons and a kitchen scale or measuring cups
FAQ
Tomato And Chilli Jam With Ginger Recipe Substitutions and Variations
- Cherry tomatoes: use ripe plum or vine tomatoes, or a 400 g tin of chopped tomatoes if fresh ones arent available (reduce cooking time a little with canned).
- Caster sugar: swap for light brown sugar or 3 to 4 tbsp honey for a deeper, almost caramel flavor, but cut back other sweet liquids slightly if using honey.
- Apple cider vinegar: substitute white wine vinegar or 2 tbsp balsamic vinegar mixed with 2 tbsp water for a rounder, sweeter tang.
- Red chillies: use a deseeded jalapeño for milder heat, or 1/2 to 1 tsp red pepper flakes if you want dry pantry-friendly spice.
Pro Tips
– Sterilise jars properly and keep them hot till you fill them, otherwise they can crack when the hot chutney hits. If you dont want to water bath everything, at least pop them in the oven on low for a few minutes after washing.
– Taste and tweak near the end, not at the start. If it needs sweeter add a little more sugar, if too sweet add a splash more vinegar. Small changes, taste between each addition cause it’s easy to overshoot.
– If you like a smoother spread, blitz briefly with a stick blender, but do it off the heat or it will splash everywhere. For more texture, leave some whole tomatoes and you get a nicer bite with cheese.
– Let jars cool undisturbed so lids can fully seal, and chill a jar for 24 hours before using so the flavours calm down and marry. If you want longer storage make sure you do the full boiling water bath for at least 10 minutes.
– Cook it low and slow near the end so it gets jammy without burning. If it looks like catching on the pan, lower the heat and stir more, and save any leftover olive oil for sautéeing to get that flavour back next time.
Tomato And Chilli Jam With Ginger Recipe
My favorite Tomato And Chilli Jam With Ginger Recipe
Equipment Needed:
1. Large stock pot (for simmering jars and the water bath)
2. Mason jars with lids and a jar funnel for easy filling
3. Wide, heavy based frying pan or sauté pan
4. Wooden spoon and a slotted spoon or spatula for stirring and pressing tomatoes
5. Ladle (for transferring chutney into jars)
6. Stick blender (optional if you want it smooth) or potato masher for chunky texture
7. Tongs or jar lifter to handle hot jars safely
8. Measuring spoons and a kitchen scale or measuring cups
Ingredients:
- 800 g cherry tomatoes, halved if large
- 150 g caster sugar (use 200 g if you like it sweeter)
- 100 ml apple cider vinegar
- 2 red chillies, finely chopped, seeds left in for more heat
- 30 g fresh ginger, peeled and finely grated
- 1 small onion, finely chopped
- 2 garlic cloves, crushed or minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp lemon juice
- 1 tsp mustard seeds (optional but nice)
- 2 tbsp olive oil or neutral cooking oil
Instructions:
1. Sterilise your jars and lids by washing in hot soapy water then simmering them in a large pot of water for 10 minutes; keep them hot until ready so they dont crack when you fill them.
2. Warm the oil in a wide heavy based pan over medium heat, add the mustard seeds if using and wait till they start to pop, then add the chopped onion and cook for 6 to 8 minutes until soft and slightly golden.
3. Add the garlic, grated ginger and chopped chillies to the pan and cook 1 to 2 minutes more until fragrant, stirring so the garlic doesnt burn.
4. Tip in the halved cherry tomatoes, caster sugar, apple cider vinegar, sea salt and black pepper; stir well to combine and bring to a gentle boil over medium high heat.
5. Reduce the heat to medium low and simmer uncovered, stirring occasionally, for 25 to 35 minutes until the tomatoes have broken down and the mixture has thickened to a jammy chutney; press any large tomatoes with the back of a spoon to help them collapse.
6. Towards the end of cooking add the lemon juice, taste and adjust seasoning with extra sugar, vinegar or salt if you want it sweeter, tarter or more seasoned.
7. If you prefer a smoother texture, give the chutney a quick blitz with a stick blender for a few seconds, or leave it chunky for more character and texture.
8. Remove the pan from the heat and let the jam sit a few minutes so it stops bubbling, then ladle the hot chutney into your hot sterilised jars leaving about 1 cm headspace.
9. Wipe rims clean, seal with the lids and for longer shelf stability process the sealed jars in a boiling water bath for 10 minutes, then remove and let cool completely; you should hear lids pop as they seal.
10. Label and store in a cool dark place for up to a year if water bathed, or refrigerate and use within 3 weeks if not processed; serve on cheese boards, toast or as a burger relish and dont forget to chill a jar for at least 24 hours so the flavours marry.
