BBQ Chutney

Serves: 1
Preparation Time: 15
Cooking Time: 60


  • 2 tbsp oil
  • 2 tsp brown mustard seeds
  • 2 x 400g can diced tomatoes
  • 2 brown onions, halved, finely diced
  • 3 long red chillies, halved lengthways, deseeded, roughly chopped
  • ¼ cup white vinegar
  • 1 cup brown sugar
  • 250ml (1 cup) Campbell’s Real Stock- Vegetable
  • 1 tbsp mixed spice


  1. Heat oil in a medium sized saucepan over medium heat. Add mustard seeds and cook, stirring for 2 minutes or until they begin to pop. Add canned tomatoes, onions, chillies, vinegar, sugar, Campbell’s Real Stock and mixed spice, and stir to combine. Increase heat and bring to the boil.

  2. Reduce heat to a medium heat and simmer, uncovered, stirring occasionally, for 1 hour or until excess liquid evaporates and mixture thickens. Season with salt and pepper.

  3. Place in a clean container with a lid. Refrigerate. Serve on top of your favourite steak.

  4. TIP: Can last refrigerated for 1 month


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