Indian-Style Tomato Chutney

Spices can make miracles and a mixture of Indian spices can transform an ordinary vegetable into a highly palatable side-dish, a cheap meat cut into a fantastic curry and a big bag of cheap, watery tomatoes into a luscious chutney. I learnt the latter last year, when, having bought a bag of rather bland looking tomatoes, I tried to transform them into the ketchup according to my favourite,  Jeffrey Steingarten’s recipe. The result was very disappointing and so far from the one obtained with high quality tomatoes, I decided to look for a different preserving idea.

After some research I managed to save the remaining couple of kilos with an Indian chutney recipe, which really acted as a magic wand. The result is complex, slightly sour, slightly sweet, with an intense tomato flavour and a hot kick from the chili peppers. I don’t remember where I have found it or if I have modified it (I suppose I did), but needless to say, this chutney is simply breathtaking if made with aromatic and ripe tomatoes. As usually the chili amount depends on everyone’s preference and on the chili variety. I use it as a sauce with deep-fried chicken (Chicken Karaage is a good example), with toasted sandwiches, with sausages…

Special equipment: a food mill (a sieve and a spoon may be used instead, but it takes much longer)

Preparation: 2 hours

Ingredients:

1 kg tomatoes

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon fennel seeds

2 teaspoons nigella (onion seeds)

3 dried, crushed chili peppers

1 teaspoon powdered chili

100 g sugar (preferably cane sugar)

300 ml apple vinegar (4,5 %)

1 tablespoon salt


Chop roughly the tomatoes.

Put them in a pan, cover, cook over high heat 5-10 minutes, stirring until the chunks give off their juice.

Sieve the tomatoes or put them through a food mill.

Heat the oil in a pan, fry the spices a couple of minutes, add the vinegar and the sugar and let it simmer, stirring, for 10 minutes until the sugar is dissolved.

Add the sieved tomato juice and the salt.

Cook over moderate heat until it the chutney has the required consistency (I like it similar to the ketchup consistency).

Taste and add more chili/vinegar/salt or sugar. Let it simmer 10 more minutes.

/At this point you can (after the chutney has cooled down) either freeze it, or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year!/

Pour the chutney, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.

Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.
Stick on self-adhesive labels, write the name of the chutney and don’t forget to mark the date.

NOTE: For the readers who live in the USA, the USDA-approved canning method is different. You can find it described here http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html.

Tomato Chutney on Punk Domestics

34 thoughts on “Indian-Style Tomato Chutney

    1. Sissi Post author

      Thank you, Jeno! I use it exactly like ketchup when I’m fed up with ketchup ;-)

  1. Shilpa Sharma

    Wow! beautiful picture and a brilliant recipe. I use tomato chutney very often as I love it in my paninis, with chips in fact even makes a great dip for wheat crackers. I love your recipe. I have never used apple vinegar in mine before but I can kind of taste the magic of this ingredient….I’ll have to add this to mine next time.

    Also, thank you for your great tip on sterilising jars…Never thought before – of course! dishwasher safe should be good enough – they get washed a pretty high temp. So, am making some chutney and preserves this weekend too. Thanks for the fantastic tip and a great recipe.

    Shilpa

    1. Sissi Post author

      Thank you, Shilpa, for such a kind comment! I was afraid you would tell me off for calling this a chutney ;-) I have made several British-style chutneys, there are many preserving recipes in my books and on internet, but finding an Indian chutney in a preserving version was not easy! I use the vinegar because of the preserving process. Otherwise, I would probably use just a bit of sugar and nothing else. I am happy you like my jars washing idea. I have been doing it for years, but it is very important that you spoon very hot (almost boiling) jams, sauces etc into the jars, you close them and that you put them, after they have cooled, into a hot water bath. Good luck with your preserves! And write to me if you have any questions!

  2. Mr. Three-Cookies

    I love indian tomato chutney though I rarely make it. The version I usually eat has onions (not nigella lawson onion seeds, what are they?) but without sugar and apple cider vinegar. I think in some parts of India they like to put sugar whereas in others they don’t. You should also try with onions, it adds sweetness and texture. I will look for nigella lawson in the Asian shop

  3. Charles

    Yummy, I love chutney. You seem to make it a lot more “smooth” than I do. Mine’s quite chunky. Raisins make a great addition too, if you’re into lumpy. I’ve never heard of “Nigella”… seems like the sort of thing I’d have a hard time finding but I am currently on the look-out for an Indian supermarket to find such delights as “curry leaves”!

    I can’t wait to have a garden one day. I’m going to grow a ton of tomatoes and do all sorts of wonders with them – my mother makes green tomato chutney sometimes – it’s a fantastic use for unripe tomatoes (if they end up being unripe for whatever reason :D)

    1. Sissi Post author

      Hi Charles, I use my chutney a bit like ketchup, so I like it more liquid, but I have already made British-style chutneys (with mango for example) and I also add raisins and love them chunky, like you. Nigella is another name of onion seeds. I hope you find an Indian grocer, but if I remember I found some Indian products in Freres Tang (XIIIeme). Maybe they also sell curry leaves? They sell many fresh exotic herbs and vegetables.
      I would also love to have a garden, but am torn between my love of the city centre and the need to grow my own vegetables, fruits, herbs… Unfortunately the small balcony is not enough :-(
      I also make a green tomato chutney (and some other green tomato preserves, I must post them!)! I have tried with Indian spices and it is not very good, but the British-style one is delicious. I would love to see your mum’s recipe one day! (If it’s not a family secret ;-)

      1. Charles

        Ah, screw the city centre. Give me the countryside any day. In the past I used to be a big city lover, but now I just want peace, quiet, and clean air. A place I can go and sit by a forest and listen to bird-song and a garden to call my own!

        I’ll get the recipe for green tomato chutney sometime from my mother – it’s certainly not a secret – only problem is actually finding some green tomatoes in the first place.

        Actually, you reminded me – she has a couple of other recipes I really want to get from her at the same time which I’ll post when I come back from my trip to England ;)

        1. Sissi Post author

          Thank you, Charles, I would love to compare our recipes (I also make a green tomato chutney). Actually, I am very lucky because some stalls on my market sell green and almost green tomatoes as the cheapest ones. They are available at least half of the year! I have noticed there is little difference between a green low quality tomato and a green high quality tomato once they are transformed, so even when they come from green houses, they taste quite well.
          I am looking forward to see your mother’s recipes on your blog!
          I think I am still not ready for birds and peace… A garden on the roof of my building would be a perfect solution :-)

  4. ping

    That’s a gorgeous looking tomato chutney! It’s so smooth. I usually see chunkier ones. Haven’t tried making my own.

  5. kankana

    Sissi this looks so pretty and red! I make tomato chutney a lot and usually like to enjoy it with some meat on side… to be precise chicken :)

    1. Sissi Post author

      Thank you, Kankana for this kind comment! I also have this chutney with chicken very often! I wonder what recipe you make… I will check on your blog!

  6. michelle

    Hello!!
    My name is Michelle and I love food.
    I am new to the switzerland area, do you think you could recommend food blogs, restauratns, markets and all things YUMMm for me?
    I’m so lost….

    Thank you – specifically, nyon, geneva, lausanne… and anything else worth travelling to!!

    Thanks,
    Michelle
    m.tchea@gmail.com

  7. Shilpa Sharma

    I did make this chutney with the apple vinegar…really yummy! A thousand times nicer than ketchup! thanks for sharing the recipe…I am really pleased with it…We made some Semolina Idlis (steamed semolina cakes)…Oh! they went down really well with the whole family…

    Looking forward to your next yummy chutney/ preserve….

    -Shilpa

    1. Sissi Post author

      My chutney recipe made by Shilpa??? I am so flattered! It’s a huge pleasure to learn you have enjoyed it! I have never tried semolina cakes, but I imagine them soft and delicious. Thanks to your message my day started with a big smile :-)

  8. wok with ray

    Hi Sissi! Thank you for sharing your Tomato Chutney recipe. That is so beautiful and your shot of that jar. My goodness, I almost want to dip my finger in it to taste it! But of course that will be rude; I’ll use a spoon instead. :)

    ray

    1. Sissi Post author

      Thank you so much for the compliments, Ray. I would love to be able to share with everyone not only the images, but the taste of what I make…

    1. Sissi Post author

      500 ml, 600 ml, 700 ml…. It’s very difficult to say since it depends on several factors: the quality of the tomatoes, the variety (more or less watery) and the consistency you want to obtain (more like a sauce or like a thick chutney). It also depends on how much sugar you have to add (if the tomatoes are sweet or very acid), how long you cook the chutney (vinegar evaporates). I obtained this time about 500 ml only.

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