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Tomato Chutney

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With the festive season rapidly approaching, I made this delicious Tomato Chutney especially as an accompaniment to my sausage roll & caramalised onion but, believe me, it will go with anything that you would use tomato ketchup or relish for, such as, chips, burgers, pork pies, sausages, you name it! It's a perfect match and so much tastier than anything you can buy in the shops. And as a Nutty bonus, it's really easy to make! And, it only takes about 25 - 30 minutes to cook!

I do encourage you to have a go at making this, it's really special, you will not be dissapointed, I promise :-)

Click the Method tab below to see a step-by-step guide on how to make this Tomato Chutney along with some pictures as a guide.

tomato-chutney-in-jars

ingredients

Here's what you need :¬)

Makes about 900ml

  • 2 x 400g tinned tomatoes drained & chopped - save the juices
  • 6 Tbsp veg oil
  • 5cm cinnamon stick
  • 4 cloves
  • 1 tsp cumin seeds - freshly roasted
  • 1 tsp nigela seeds
  • 4 bay leaves
  • 1 tsp mustard seeds
  • 4 garlic cloves - crushed
  • 5cm ginger - crushed
  • 1 tsp chilli powder
  • 1tsp turmeric
  • 1 Tbsp brown sugar*
  • 1 tsp salt

* If you like a sweet chutney, simply add up to three more tablespoons of sugar, personally, I prefer my chutney a little on the tangy side, but, whatever your preference, just taste and adjust as you are cooking!

method

If you intend on storing your finished Tomato Chutney for more than a few days, you will need to steralise some storage jars, so, rather than me re-inventing the wheel, so to speak, here's an excellent link for the steralising process. Otherwise, you can keep the chutney in suitable containers for about four to five days.

I used tinned tomatoes to make this Tomato Chutney, so all you need to do is drain the juices into a pan to reduce, chop the tomatoes ready for cooking, fry the spices and combine everything together and cook for around 20 mins. Simples!

So, gather all your ingredients and get ready to cook!

ingredients
ingredients
  1. drain the tinned tomato juices into a pan
  2. simmer until reduced to a thick paste — about 1/4 of the original volume
reduced tomato juices
tomato juice reducing
  1. chop the tomatoes while spices are frying, see below
chop the tomatoes
chopped tomatoes on a board
  1. in a heavy bottomed pan, heat the oil to med heat
  2. add cinnamon, cloves, toasted cumin, nigela & mustard seeds
  3. add bay leaves & fry for 5 mins
  4. add garlic & fry until golden
fry the spices
whole spices frying
  1. add ginger, chilli powder, sugar & salt
fried spices
fried spices in a pan
  1. tip the spices into the reduced tomato juice & stir well
add spices to the reduced tomato juice
fried-spices-added-to-reduced-tomato-juice
  1. add the tomatoes, stir well to combine everything
add the tomatoes
tomatoes-added-to-spiceed-juice-in-a-pan
  1. cook for about 20 mins on a low - med heat
cook for 20 mins
tomato chutney cooking in pan
  1. allow to cool
  2. transfer into steralised storage jars - or serve immediately
transfer to storage jars
tomato-chutney-in-jars

Something special, for those extra special moments... that you love to share.