The tomato chutney is a unique, tasty and tangy condiment, often regarded as a classic inclusion in traditional Indian meals. After the Portuguese traders introduced tomatoes in India in the 16th century, local cooks began to use this vegetable in various traditional recipes. One such unique dish is the tomato chutney. Over time, this dish has evolved into a versatile condiment that blends sweet, tangy and spicy flavours. From rice, chapattis to several appetisers, tomato chutney offers the right way to enjoy every meal!
Selecting The Best Tomatoes And When To Use Fresh Vs Tinned Tomatoes
The selection of tomatoes for chutney preparation depends on two factors, which include the current season and the desired depth of colour. The optimal tomatoes for achieving maximum colour should be selected from tomatoes that have achieved their complete ripened state, which results in a deep red colour.
In terms of choosing between fresh vs tinned tomatoes, here's what you need to consider:
| Feature | Fresh Tomatoes | Canned/Tinned Tomatoes |
|---|---|---|
| Best Used When | They are in peak season (summer) for maximum sweetness and aroma. | They are out of season or when you want a consistent, deep flavour year-round. |
| Cooking Time | Longer, you must simmer them down to evaporate the high water content. | Shorter; they are already concentrated and break down into a jammy consistency quickly. |
| Nutritional Tip | Higher in Vitamin C. | Higher in lycopene, an antioxidant that becomes more absorbable after heat processing. |
Ingredients
The following ingredients of the tomato chutney recipe can help to make about 3 x 300ml/½ pint jars of chutney:
- 1.5kg/3lb 5oz tomatoes
- 500g/1lb 2oz onions (approximately 400g/14oz prepared weight)
- 3 or 4 fat garlic cloves, crushed
- 300ml/½ pint cider vinegar or white wine vinegar
- 250g/9oz golden granulated sugar
- 1 tbsp fine salt
- 2 tsp cornflour (optional)
- For the spice mix
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp celery seeds
- ¼ tsp paprika
- ½ tsp crushed black pepper
Step-by-Step Process to Make Tomato Chutney
In order to make tomato chutney, here's what you need to follow:
Step 1
Plunge tomatoes in a large pan of simmering water and a big bowl of ice-cold water for about one minute. At the same time, cut a small cross on the bottom of each tomato. Then use a slotted spoon to transfer them to a bowl filled with water. Then take the tomatoes out of the water and peel the skins.
Step 2
Chop tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Now, chop onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle them with a pinch of salt and stir/shake them to combine well. Cover the tomatoes with a piece of baking paper and a plate. After that, leave it in a cool and dry place for about 12-24 hours. The next day, drain the tomatoes through a sieve or colander and discard the liquid.
Step 3
Put tomatoes and onions into a large heavy-based saucepan. Then add garlic, vinegars and bring to a steady simmer for about 20 minutes.
Step 4
At the same time, toast the celery, cumin, coriander and mustard seeds. Sauté them in a dry frying pan over a medium heat until they begin to release their aromas. Now, remove them from the heat and lightly crush in a pestle and mortar or spice mill.
Step 5
Stir the toasted spices, black pepper and paprika into the tomato mixture. Cook them for about 5 minutes.
Step 6
Add sugar, stir it until dissolved. Then continue cooking over a gentle bubbling simmer for 30 minutes. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5 to 10 minutes until the chutney gets a thick, glossy consistency. Then turn off the gas.
Step 7
Spoon the chutney into sterilised jars, then seal immediately with twist-on lids. Ideally, leave the chutney for 2–3 weeks or so for all the flavours to mix.
Tips on Reducing, Seasoning and Testing the Set
To achieve optimum flavour, tomato chutney needs gradual reduction, considerate seasoning, as well as careful testing of its final set. Here's how you can achieve the perfect taste from your tomato chutney:
- Keep it low simmer: Choose a low simmer to evaporate excess moisture evenly and to increase the thickness of the chutney.
- Add flavour by gradual seasoning: Sugar, salt and spices are best added in a limited quantity when cooking. This assists every ingredient to blend with the chutney.
- Use a spoon to test its taste: A cooled spoonful placed on a chilled surface should hold its form without excessive spreading. This indicates a proper set.
Serving Suggestions And Food Pairings For Tomato Chutney
Tomato chutney is a rich and tangy dish that pairs well with an extensive range of everyday meals. Let's have a quick look at the pairing suggestions of this zesty chutney:
- Serve with crackers: A spoonful with Cheddar or Red Leicester makes a complete bite.
- Accompany full breakfast plates: A small portion next to sausages, eggs or grilled tomatoes provides additional flavour.
- Serve with grilled vegetables: A side dish of tomato chutney goes well with roasted carrots, potatoes or squash. It adds caramelised flavours with a mild contrast.
