Tomato Chutney Recipe
Category: Jams & Preserves
Servings: 1 Jar (approximately)
This delightful and tangy tomato chutney, made from ripe cherry tomatoes, will add a burst of flavor to your meals. It’s a perfect blend of sweet and sour, featuring the richness of brown sugar and the kick of apple cider vinegar. Prepare this chutney and preserve it for later enjoyment, making it a perfect condiment for sandwiches, grilled meats, or cheese boards. Let’s walk you through the process of creating this savory chutney with easy-to-follow steps.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cherry Tomatoes | 1 kg |
| Brown Sugar | 100 g |
| Apple Cider Vinegar | 200 ml |
| White Onion | 1 |
| Cloves (Whole) | 2 |
| Table Salt | 10 g |
Preparation Steps:
-
Prepare the Tomatoes:
Begin by thoroughly washing the cherry tomatoes. Once cleaned, slice them in half, setting them aside for the next steps. -
Prepare the Onion:
Peel the white onion and slice it thinly. This will give the chutney the perfect balance of flavor and texture. -
Combine the Ingredients:
In a large, deep pot, add the halved cherry tomatoes and the thinly sliced onions. Pour in the apple cider vinegar, followed by the brown sugar and the cloves. Stir everything together, ensuring that the tomatoes and onions are well-coated with the sugar and vinegar. -
Cook the Chutney:
Bring the mixture to a gentle boil. Continue to cook it on low heat for about 30 minutes, stirring occasionally. As the chutney simmers, the liquid will reduce and thicken into a more concentrated consistency. Be sure that the tomatoes don’t completely break down, keeping some of their shape and texture. You want the chutney to be thick but not fully dissolved into a puree. -
Remove the Cloves:
After cooking, remove the cloves from the chutney. They should have infused the chutney with their aromatic flavor during the cooking process but need to be discarded before canning. -
Sanitize the Jars:
While your chutney is simmering, it’s time to prepare the jars for storage. Thoroughly clean your jars under hot water, checking for any cracks or chips. For jars with rubber seals, make sure to clean the seal as well. It’s important that the jars are completely clean to ensure proper preservation. -
Sterilize the Jars:
In a large pot, line the bottom with a clean kitchen towel and place the jars inside, opening them upwards. Add more towels around the jars to prevent them from clinking and breaking during the boiling process. Fill the pot with water until the jars are completely submerged. Bring the water to a boil and allow the jars to sterilize for 30 minutes. Ten minutes before you finish sterilizing, add the lids to the water. -
Cool the Jars:
After 30 minutes of sterilization, remove the jars from the pot and place them upside down on a clean kitchen towel to dry. Let them cool completely. -
Fill the Jars with Chutney:
While the chutney is still hot, carefully transfer it into the cooled, sanitized jars. Leave about half an inch of space at the top of each jar. If you are using jars with rubber seals, make sure the lid is tightly secured. For twist-off lids, screw the lid on gently without overtightening. -
Test for Vacuum Seal:
If you are using jars with a rubber seal, you can check for a proper vacuum seal by pulling the tab on the lid. If you hear a crisp, dry sound, this indicates that the chutney has been sealed correctly. If the tab feels soft or does not make a sound, the seal has not formed properly, and it’s better to discard the chutney in that jar. -
Check the Twist-Off Jars:
For twist-off lids, once the chutney is jarred and the lid is loosely tightened, leave the jars to cool completely. As the chutney cools, the seal will form, keeping the contents fresh. Once the jars have cooled, press down on the center of the lid—if it doesn’t “click-clack” back, the vacuum seal has formed successfully. -
Store and Enjoy:
After ensuring a successful seal, your tomato chutney is ready to be stored. Place the jars in a cool, dry place away from direct sunlight. The chutney will be ready to enjoy within a few weeks, but it can be stored for up to several months if sealed properly. Once opened, store the chutney in the refrigerator and enjoy it within a few weeks.
Tips:
- The chutney can be enjoyed immediately after it has cooled, but it’s always best after it has had a chance to sit for a few days to allow the flavors to meld together.
- Use this chutney as a topping for grilled meats, cheeses, or even as a spread for sandwiches and burgers.
- For a spicier version, you can add chili flakes or finely chopped fresh chili to the chutney while it’s cooking.
Enjoy your homemade tomato chutney and the burst of flavor it brings to your meals!
