Tomato chutney
- Published: 15 Aug 25
- Updated: 15 Aug 25
Preserve the best of seasonal tomatoes by making them in to a spiced tomato chutney to add to sandwiches and burgers or enjoy with cheese.
“Whether it’s green or red, a good tomato chutney is magical with fresh bread and a hunk of cheese,” says food writer Lizzie Kamenetzky. “If you grow your own tomatoes, the tail-end of summer sees plants laden with so much fruit it’s hard to keep up with eating it all. This sweet sour chutney is a satisfying solution to the glut, allowing you to enjoy the flavour of the British tom right through winter.”
Why not try making your own tomato ketchup next?
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Makes 4-5 jars -
Prep time 20 minutes. Cook time 1 hour 15 minutes
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Before you start
Six steps to chutney perfection
- Cut the vegetable ingredients into equally sized chunks to allow them to cook at the same rate.
- Use only stainless-steel or enamel pans for making your chutney, as the vinegar reacts with other metals such as copper and aluminium.
- Similarly, make sure the insides of your jar lids are plastic-coated. Bare metal might react with the vinegar and spoil the chutney.
- Sterilising the jars is a vital part of making chutney – all your hard work will be wasted if the chutney is exposed to contaminants. Wash jars and lids in hot soapy water, rinse well, then place upside down in the oven at 110°C/fan90°C/gas ¼ until dry. (Alternatively, put them through a hot cycle in the dishwasher.) Use straightaway.
- Fill the still-warm jars up to the neck with warm chutney, cover immediately with a waxed disc (waxy side down) and cover with a lid or a cellophane disc with an elastic band.
- Keep the chutney for a couple of months before using, so the flavours have a chance to mingle and mellow
Recipe from October 2010 Issue
Nutrition
Nutrition: per serving
Per tablespoon
- Calories
- 21kcals
- Fat
- 0.1g (trace saturated)
- Protein
- 0.3g
- Carbohydrates
- 5g (4.6g sugar)
- Fibre
- Trace
- Salt
- Trace
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