Elsie’s Curry and Chilli Cornish Chutney

Another day, Another story, another cornish preserve recipe


So for the last 40 odd years, mum and two of her finest mates have been making Auntie Judy’s mother in law’s cornish curried chutney recipe. I make it with love with mum and some of my mates and we give it away to family and friends. This chutney is spread through her, her mates and their families. Her mates do the same with their families in both Melbourne and Cornwall. This is SERIOUSLY the goods. The making, the giving and the eating of this chutney is famous in our clans across the seas and I share it with you now.

Best chutney in my known world


  • 2kgs ripe tomatoes, peeled and cut up

  • 6 large onions, sliced

  • 800 gms  sugar or sugar like substance

  • White vinegar

  • 3 tablespoons Plain or cornflour

  • 2 tablespoons mustard

  • 2 tablespoons chilli powder
  • 2 tablespoons curry powder (make your own as the bought stuff normally has salt)



Jarred, sealed and ready!


  • Wash tomatoes tomatoes, chop onions into large slices
  • Drain off liquid and cover tomatoes and onions with white vinegar. (I find ‘just covering’ is about right – it’s also a good fashion philosophy).
  • Boil for 5 minutes then stir in sugar.  Cook gently for about 45 mins. Blend flour with mustard, Chilli poweder and curry powder to a cream with a little vinegar and add to pan. Stir well and cook for a further 15mins or so until it thickens. Pot into preheated jars.