Devilled tomatoes on toast


450g cherry tomatoes

2 x 15ml spoon mango chutney pieces, chopped

1 x 15ml spoon Worcestershire sauce

1 x 15ml spoon wholegrain mustard

1 x 15ml spoon orange juice, freshly squeezed

1 x 15ml spoon chives, chopped

1 x 15ml spoon vegetable oil

2 chunky slices granary toast

Pinch of salt


Bowl, spoon, frying pan, toaster.


  1. Mix together the chutney, Worcestershire sauce, mustard, orange juice and a pinch of salt.
  2. Heat the vegetable oil in a frying pan and fry the tomatoes for 4-5 minutes, stirring frequently until slightly softened.
  3. Add the mustard mixture and cook, stirring for a further 4-5 minutes or until the sauce has thickened. Meanwhile put the toast in the toaster.
  4. Spoon over warm toast, sprinkle over the chives and serve immediately.

Top tips:

The mustard and Worcestershire sauce give quite a hot, spicy flavour, so reduce these for a milder taste.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Mix, Stir & Combine
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Fry & Sauté
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Decorate & Garnish

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