The best tomato chutney recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chutney is the highlight of Indian cuisine. Neither a family dinner nor a noisy feast can do without this seasoning. The consistency of chutney is a spicy sauce, which, depending on the ingredients included in its composition, can be spicy or sweet, sour or bitter. Traditional Indian seasoning sets off the taste of the main dish, making it richer and more interesting. Chutney is prepared from fruits or vegetables. The sauce can be cooked or served fresh (raw) from pureed ingredients.

In our article we will tell you how to cook tomato chutney. You can preserve the savory sauce for the winter and add it as a sauce to meat, potato, rice or buckwheat dishes.

Indian tomato chutney recipe

In appearance, this sauce is very similar to ketchup, but the taste is much richer, more refined and more interesting. Indian tomato chutneyprepared in the following sequence:

1. Cross cuts are made on tomatoes (8 pcs.). Vegetables are blanched, after cooling, the skin is removed from them. 60 ml of water is added to the tomatoes in a blender, after which the tomatoes turn into a homogeneous puree.
2. Mustard seeds (2 teaspoons) are added to the ghee heated in a frying pan and heated well under the lid until they stop crackling. Then add a teaspoon of cumin, ground coriander (2 teaspoons), finely chopped capsicum (2-3 pcs.), A tablespoon of grated ginger.
3. All spices are well heated, after which tomato puree, a pinch of asafoetida and s alt (1 teaspoon) are added to them. Without a lid, the tomato mass is boiled over low heat for half an hour.
4. After the specified time, sugar (100 g) is added to taste. With constant stirring, the mass is brought to the consistency of a thick sauce.
5. Last of all, according to the Indian recipe, a cinnamon stick and 5 cloves are added to the chutney. The finished sauce is transferred to the bowl and, after cooling, is served.

Green Tomato Chutney

If you still have green tomatoes after harvesting the last autumn harvest, you can make an unusually delicious Indian sauce from them. To do this, you will need green tomatoes (500 g), 5 pods of hot peppers, bell peppers and spices.

First, cut the vegetables and put them in a saucepan. It is advisable to remove the seeds from hot peppers if you do not want to get an unbearably spicy dish. Add 100 g of sugar, 80 ml of wine vinegar, a little dry ginger, clove florets and s alt to taste. Tomato chutney is boiled over low heat for about 40 minutes, after which it is laid out in sterilized half-liter jars and rolled up with a can opener. Sauce jars do not need to be sterilized.

Spicy tomato sauce with orange and ginger

This homemade condiment has a very interesting taste. Be sure to cook tomato chutney with meat, and your guests will be very grateful to you.

The sauce preparation sequence is as follows:

1. Tomatoes (750 g) bake in the oven or on the grill. After cooling, remove the skin from the vegetables, chop coarsely and put in a saucepan.
2. Divide oranges into slices, peel each of them from films, cut into small cubes.
3. Grate ginger root (20 g) and green chili pod without seeds.
4. Chop 3 onions.
5. Mustard and coriander seeds (1 teaspoon each) grind in a mortar.
6. Send all the prepared ingredients to the tomatoes in a saucepan, pour in apple cider vinegar (250 ml) and add a glass of sugar.
7. Bring the sauce to a boil and simmer for 3 more minutes over low heat. Add finely chopped fresh basil to the chutney and cook for 1 more minute.
8. Pour hot sauce into jars or bottles, roll up and wrap for 12 hours. It is recommended to use no earlier than after 6 weeks.

Plum and Tomato Chutney Recipe

In India, it is customary to add green mango, pineapple and other tropical fruits to tomato sauce. We offer a more affordable, European version of chutney with the addition of local cherry plum. Making this sauce is easy:

1. In a blender, puree 5 tomatoes and a chili pod without seeds.
2. Saute diced onion, garlic (4 cloves), peeled yellow cherry plum (8 pcs.) In vegetable oil. Simmer all ingredients together until soft.
3. Pour the tomato puree into the pan. Sprinkle s alt and sugar (0.5 tsp each), a pinch of coriander, cumin, cilantro and basil (optional).
4. Cook the chutney until thick. Store in the refrigerator for up to two weeks.

Chutney from apples and tomatoes for the winter

The sauce, the recipe of which is presented below, can easily be called the best alternative to traditional ketchup. It has a sweet and sour taste and an interesting spicy aroma. You can make tomato chutney for the winter. It keeps well in glass jars in the refrigerator or cellar.

To cook the sauce, you must first peel and core and cut into cubes 3 apples. They should be put in a saucepan, pour 50 ml of water and send it to a low fire.

Skin off 4 tomatoes, cut into cubes. Chop 3 onions in the same way. Send chopped vegetables to apples. Add 100 g of sugar, a teaspoon of s alt and apple cider vinegar (50 ml). For piquancy, you should also put in the pancinnamon stick and raisins (2 teaspoons), grated ginger root and dry chili (3 tablespoons), some mustard seeds and a few clove florets. Boil the sauce until it thickens, then pour it into sterilized jars.

Cooking tips

The following tips will help you make really delicious chutney sauce:

1. If you are not a fan of spicy dishes, do not get too carried away with hot peppers. Add half the amount indicated in the recipe to the sauce, try it, and only after that add the rest of the spice.
2. If the recipe contains apples or green tomatoes, be careful with adding vinegar. As a result, the sauce may be too sour.
3. Don't feel sorry for spicy spices. They will make the chutney taste more interesting and spicy.