Red Tomato Chutney

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Have you ever tried Red Tomato Chutney? It has the perfect spicy kick to it along with a sweet after taste which makes it the perfect marinade for your chicken and fish. Originating from the South of India, this chutney is sweet with a hint of spicy. This delicious chutney is made from the widely available ingredients in the UK. It is a perfect snack sauce for kids and adults both. The tangy flavor with consistency makes it your favorite choice for snacks and sandwiches.

EASY RED TOMATO CHUTNEY

Easy red tomato chutney

The simplicity of red tomato chutney justifies its name. The components need only be combined, cooked, and then put into jars that have been prepared! Making chutney takes more effort, but it is worth it in my opinion because it tastes much better and lasts much longer than commercial preserves. I have other jars that, despite languishing at the back of the cabinet for many years, were well preserved. The ingredients in this simple tomato chutney recipe are enough to fill 4 to 5 small to medium jars.

INGREDIENTS

  • Approximately 2kg tomatoes
  • 150g sultanas
  • 2cm root ginger (approximately 1 rounded dessert spoon when chopped)
  • 2 teaspoons allspice
  • 3 teaspoons salt
  • 3 dried bay leaves
  • 300g granulated sugar
  • 300ml red wine vinegar
Ingredients for tomato preserve
Ingredients for easy red tomato chutney

EQUIPMENT NEEDED TO MAKE EASY RED TOMATO CHUTNEY

  • Chopping board
  • Large sharp knife
  • Teaspoon
  • Large saucepan
  • Long handled spoon
  • Approximately 4 to 5 clean empty jars with lids (but prepare a couple of additional jars in case they are needed)
  • Baking tray
Easy red tomato chutney
Prepare the chutney by placing all the ingredients in a pan and cook

HOW TO MAKE EASY RED TOMATO CHUTNEY

  1. Cut the tomatoes into little pieces. The tomatoes don’t need to have their skins removed.
  2. Fresh ginger should be peeled and chopped carefully into the smallest bits possible.
  3. In a large saucepan, combine the chopped tomatoes, ginger, sultanas, spices, salt, bay leaves, sugar, and wine vinegar.
  4. After bringing the pan’s contents to a gentle boil, simmer them without a lid for a short while until the liquid has diminished and the mixture has thickened. It might take about 45 minutes.
  5. While the chutney cooks, preheat the oven to a low setting. To sterilize, place the empty jars and lids on a baking sheet and place in the oven for 10 to 15 minutes.
  6. Making sure there are no air bubbles, ladle the hot chutney into the sterilized jars, filling them to just below the lids. Any air bubbles should be poked with a fresh knife.
Tomato chutney

TIPS

  1. Tomatoes of any variety can be utilized. Chutney is an excellent way to use up a lot of tomatoes, whether they are your own, were given to you, or you can locate some at a fair price in the grocery store. I used plum tomatoes for this batch of chutney because they were inexpensive.
  2. Preparing a few extra jars is a good idea in case they are required. Depending on the type of tomatoes used and how long they are cooked, different amounts of chutney will be created. Having extra jars is preferable to not having enough.
  3. I believe having jars of various sizes, including at least one little jar, is useful. This should make it simpler to fill each jar to the top.
  4. Before eating, keep the chutney for 6 to 8 weeks in a dark area like the back of a cabinet or a box.
  5. As long as the jars and lids are in good shape, properly cleaned, and prepared, the chutney will keep for several months.
  6. Making a second batch of chutney is a smart idea before using the first one up so that it can begin to mature before you run out.

Tomato chutney recipe

This simple, adaptable tomato chutney recipe is created with apples and onions and goes well with roast beef sandwiches and sausages. However, when served with aged cheddar at your next picnic, it will really shine.

INGREDIENTS

  • 2kg tomatoes, chopped
  • 2 green apples, peeled, chopped
  • 2 large onions, chopped
  • 150g sultanas
  • 2 1/2 cups malt vinegar
  • 500g brown sugar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon mustard powder
  • 1 tablespoon mild curry powder
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon cornflour
  • Aged cheddar, to serve
  • Muscatels
  • Sourdough bread

METHOD

  • In a large saucepan, combine 2 tablespoons salt with the tomatoes, apples, onions, sultanas, vinegar, sugar, garlic, mustard, and curry powders. Heat slowly while stirring until sugar dissolves, then turn the heat up to medium-high and bring to a boil. Cook, sometimes stirring, for 45–50 minutes, or until the liquid is thick and the components have broken down on medium-low heat. (To see if the mixture is ready, press the back of a metal spoon into it. Cook a little bit longer if a liquid pool forms in the spoon.)
  • 2.To thicken the chutney, whisk the cornflour into 1/4 cup (60 ml) cold water to make a smooth paste. Cook the mixture, stirring periodically, for an additional 10 minutes. Pour into sterile jars after it has cooled. Serve with sourdough, cheddar, and muscatels.

Easy Tomato Chutney Recipe: 3 Ways to Use Tomato Chutney

What Is Tomato Chutney?

Indians frequently accompany a variety of South Indian breakfast foods and snacks with tomato chutney, also known as thakkali chutney. This bright crimson chutney, a mainstay in many Indian homes, is made from tomatoes cooked with a mixture of spices until it becomes thick and mushy.

The gluten-free food tomato chutney is also a great source of calcium, potassium, vitamin A, and vitamin C. The sauce goes well with many different foods and snacks, like as flatbread, samosas, pakora, fries, and hamburgers.

3 Ways to Use Tomato Chutney

If it’s your first time using tomato chutney, think of it as a spice-forward tomato dip. Here are a few ways to use the condiment:

  1. When serving chaat: Include tomato chutney with a variety of chaat, or street foods, including vada, pakora, and samosa.
  2. With flatbread or pancakes: Serve tomato chutney with chapati (roti) or paratha, any form of dosa, such as fluffy steaming idli dosa or uttapam dosa, moong dal pancakes, or besan chilla, for a traditional Indian morning buffet.
  3. Add tomato chutney to fries, hot dogs, hamburgers, and other foods in the same way you would ketchup.

6 Variations of Chutney

Tomato chutney is one of many varieties of chutney used throughout the Indian subcontinent. Here are some of the most popular:

  1. Apple chutney: Apple chutney is a condiment that blends chopped apples with sugar, butter, vinegar, and spices. Apple chutney often lacks sweetness and instead relies on the cooked apples’ subtle sweetness to counteract the savory aromas and occasionally spiciness of the spices.
  2. Coconut chutney: This South Indian dish is made with fresh coconut meat, ginger, fresh or dried chiles, chana dal or urad dal, and curry leaves that have been blistered.
  3. Green chutney: Also known as hari chutney, green chutney is made out of fresh herbs such as mint and cilantro that have been finely chopped together with spicy, fresh green chilies, sugar, salt, and citrus juice.
  4. Mango chutney: Ripe mangoes are simmered with spices, sugar, and distilled white vinegar to make Indian mango chutney.

In contrast to aam ka achar, or spicy mango pickle, mango chutney is typically on the sweeter side of salty.

  1. Onion chutney: Onion chutney uses the same basic ingredients as coconut chutney, including toasted lentils and red chilies, but coconut meat is substituted in place of chopped onion and shallots. In some recipes, dried tamarind is also used.

Tamarind chutney, also known as imli chutney, is a sweet-sour condiment with a loose, pourable consistency. Use it as a dip or drizzle.

4 Tips for Making Tomato Chutney

South Indian chutneys can be mellow and sweet or fiery and hot. Here’s how to refine or evolve your tomato chutney recipe:

  1. Fry the whole spices in high oil or ghee before adding aromatics like onion, ginger, and garlic. This process is known as tempering, also known as tadka or tarka in Indian cuisine. The method releases the tastes of any seeds, even dry lentils like urad dal, and builds an aromatic base for the subsequent steps. For the best results, add any ground spices closer to the finish of cooking.
  2. Tasting the tomatoes: To balance the acidity, taste the chutney frequently whether you use fresh tomatoes or chopped tomatoes in a can. Depending on the season, level of ripeness, and tomato variety used, the chutney’s flavor will change. If necessary, add a bit extra sugar to balance off strong acidity and add dried tamarind, vinegar, or citrus juice to brighten up dull tomatoes.
  3. To achieve a smoother texture, skin and seed the tomatoes. Many Indian recipes for tomato chutney just ask for the tomato’s inside flesh. Making a shallow X cut in the tomato’s base and either blanching it in boiling water or submerging it in freezing water for five minutes will help you remove the skin of fresh tomatoes. After that, carefully remove the skin. (You may alternatively use an immersion blender to puree the chutney into a smooth paste.)
  4. Make it hot: To make tomato chutney hotter, add more red chili powder to the recipe (such as paprika or dried Kashmiri chile) or stir in fresh green chilies.

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