Red, tomato-based and incredibly savoury. You may mistake this for Mexican salsa, but this Indian staple relish is not your average taco pairing. This spicy tomato chutney is a brilliant side dish and dip for your Christmas cheese platters and cold meats, sandwiches, and even BBQs. It lasts for ages in storage and makes a great addition to your list of edible gift ideas this holiday season.
Chutney, pronounced “chut-nee”, is a versatile South Asian condiment that is made from a wide variety of ingredients usually from a concoction of fruits, vegetables, and spices. In India, chutneys are served with almost every dish, particularly curries, but also as sauces for meats. It is believed there is no right or wrong recipe for this dish. They can be fresh or cooked, thin or chunky. They also range in flavour from sweet to sour to spicy or a combination of these. It is often used to balance a dish: the strong flavour of chutneys with beef, chicken and pork; and sweeter versions for bagels, breakfast toast, cheese and crackers.
Inspired by the British version of chutneys, this tomato chutney recipe comes with a spicy, hot kick and is made with vinegar as a natural preservative. Store it in a jar and pack it in a gourmet picnic essential hamper to make a perfect gift this Christmas.
- Large casserole or saucepan
- Paring knife or utility knife
- Chopping board
- Measuring cups and measuring spoons
- Blender or food processor (to quickly chop tomatoes into chunks)
- Heatproof mixing bowls (made of glass, stoneware, or stainless steel)
- Slotted spoon or large colander
- Spatula spoon (for mixing)
- Plastic wrap
- Preserving jars
- 4kg ripe tomatoes
- 1.5kg brown onions, finely chopped
- 1 ⅓ cups brown sugar
- 4.5 tbsp mustard powder
- 3 tbsp curry powder
- ¾ tsp cayenne pepper
- 1.7L white vinegar
- 1 tbsp cornflour
- Place a large pot of water on the stove and bring it to a boil. While waiting, rinse your tomatoes clean and remove any stems that are still attached to them. Slice a shallow X at the bottom (opposite side of the stem root) for easy peeling later.
- Gently drop your tomatoes into the pot (one after another or several at once) and boil for one to two minutes. When skin starts to loosen up, transfer tomatoes into a bowl of iced water until cooled and peel then chop.
- Combine chopped tomatoes and brown onions into a mixing bowl. Sprinkle with salt then mix. When done, cover your bowl with plastic wrap and leave it at the countertop overnight.
- Pour out all the liquid from your bowl in the morning. Transfer your chutney in a large pot and cover with white vinegar. Add sugar and boil for 5 minutes.
- In a separate bowl, combine all spices and mix. Pour into the boiling pot and stir to add flavour to your chutney mixture.
- Cover your pot with lid and boil gently for an hour while removing scum and stirring frequently.
- To thicken the chutney, add cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the consistency is like thin cream. Add paste to chutney mixture.
- Stir chutney mixture for about 5 minutes until it thickens.
- Bottle the spicy tomato chutney into hot sterilised jars and seal once cooled.
This recipe fills up to 10 400ml glass jars.