Peppadew & Tomato Chutney
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1
By Jeremy Tumber
Peppadew & Tomato Chutney
9 steps
Prep:20minCook:45min
An attempt to copy the famous South African Woolworths Peppadew chutney
Updated at: Wed, 01 Apr 2026 15:29:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
3
Low
Nutrition per serving
Calories23.6 kcal (1%)
Total Fat0.1 g (0%)
Carbs5.6 g (2%)
Sugars5 g (6%)
Protein0.4 g (1%)
Sodium30.7 mg (2%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
400gPeppadew peppers
drained and roughly chopped
1green pepper
small, finely chopped
1onion
medium, finely chopped
400gtin chopped tomatoes
2 Tbsptomato paste
¾ cupsugar
adjust to taste
½ cupwhite vinegar
½ cupwater
1 tspmustard seeds
or 1/2 tsp mustard powder
2cloves garlic
1 tspfresh ginger
grated, or 1/2 tsp dried ginger
1 tspsmoked paprika
2 Tbspcornstarch
mixed with a little water
Instructions
Step 1
Blend 2/3 of the chopped peppers
Step 2
Sauté onion & green pepper in a little oil until soft
Step 3
Add garlic, ginger, mustard and cook for 1 minute
Step 4
Add tomatoes, tomato paste, sugar, vinegar, water and paprika
Step 5
Stir in the peppadews
Step 6
Simmer for 30 minutes
Step 7
Stir in corn starch slurry and simmer for 5 minutes until glossy and thick
Step 8
Reserve 50% of the chutney and blend the remaining 50%
Step 9
Store in fridge for ~2 weeks (longer if the storage jars are properly sterilised).
Notes
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Easy
Special occasion
Spicy
Sweet
