Best 3 Tomato Chutney Ii Recipes

Tomato chutney is a versatile condiment that can be used to add flavor to a variety of dishes. Whether you're looking for a sweet and tangy topping for your favorite sandwich, a spicy accompaniment for your next curry, or a unique addition to your cheese plate, there's a tomato chutney recipe out there to suit your taste. With its vibrant color and bold flavor, tomato chutney is sure to become a staple in your kitchen.

Let's cook with our recipes!

HOMEMADE TOMATO CHUTNEY

Homemade tomato chutney image

This homemade chutney is simple to make and is particularly good served with a hard cheese

Provided by Good Food team

Categories Buffet, Condiment, Lunch, Supper

Time 1h40m

Yield Makes about 1kg

Number Of Ingredients 9

Ingredients

500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika

Steps:

Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

AUTUMN TOMATO CHUTNEY

Autumn tomato chutney image

A good tomato chutney take some beating, and this version is great because it's not too sweet

Provided by Good Food team

Categories Buffet, Condiment

Time 1h40m

Yield Makes about 1.5 litres / 2¾ pints

Number Of Ingredients 9

Ingredients

1kg ripe tomato, peeled and chopped
750g cooking apple, peeled, cored and chopped
375g light muscovado sugar
250g onion, chopped
250g raisins
1 green pepper, deseeded and chopped
2 tsp salt
½ tsp ground ginger
350ml cider vinegar

Steps:

Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium

RED TOMATO CHUTNEY

Red Tomato Chutney image

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

Provided by Sharon123

Categories Chutneys

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 14

Ingredients

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Steps:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5

Tips:

Select ripe tomatoes: Use ripe, juicy tomatoes for the best flavor. Avoid tomatoes that are bruised or have blemishes.
Choose the right spices: The spices used in tomato chutney can vary depending on personal preference. Common spices include cumin, coriander, ginger, garlic, and chili peppers. Experiment to find a combination that you enjoy.
Use fresh herbs: Fresh herbs, such as cilantro or mint, can add a burst of flavor to tomato chutney. Add them towards the end of the cooking process to preserve their delicate flavors.
Don't overcook the chutney: Tomato chutney should be cooked until the tomatoes are softened and the spices are well blended. However, avoid overcooking, as this can result in a loss of flavor and texture.
Store the chutney properly: Tomato chutney can be stored in an airtight container in the refrigerator for up to 2 weeks. It can also be canned or frozen for longer storage.

Conclusion:

Tomato chutney is a versatile condiment that can be enjoyed in a variety of ways. It can be served as a dipping sauce for appetizers, as a side dish to grilled meats or fish, or as a spread for sandwiches and wraps. With its sweet, tangy, and spicy flavor, tomato chutney is a delicious way to add a burst of flavor to any meal.