Tomato chutney

Print Recipe

This tomato chutney can be made both with fresh tomatoes or with tinned tomatoes

Course Basic

Cuisine Indian

Keyword ginger syrup, red onion, tomatoes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings jars

Calories 307

Author Simone

Ingredients

750 gr tomatoes halved. Or use 2 cans of tinned tomatoes (800 gr total)
200 gr red onion chopped finely
125 gr light and dark brown sugar
2 kardemom pods seeds only
125 ml red wine vinegar
50 gr ginger syrup
1 apple sliced and cubed
1 tsp ground cinnamon
75 gr dried cranberries
1 red chili finely chopped
1 tbsp tomato paste
pinch smoked paprika

Instructions

Half the tomatoes and put them in a large saucepan with the red wine vinegar and sugar and bring to the boil. Leave to boil until the skins start to come of. At this point use the immersion blender to smooth away the skins of the tomatoes. Add the other ingredients in as well.
Simmer for about 45 mins to an hour or till the mixture has the consistency you require!

For using tinned tomatoes

If using tinned tomatoes the steps are virtually the same, but you add all ingredients at the same time. Bring to the boil and let it simmer on low heat for about half an hour.

Notes

The nutritional value is for around 1 jar of the chutney.

Sterilizing the jars

If you want to keep the chutney for longer, make sure you use sterilized jars for this. I first rinse them in hot water with soap, rinse them again with hot water and place all of the jars - including the lids - in the oven at 180˚C (350˚F) Don't dry the jars, just place them upside down still wet on a baking tray and leave them in the oven for about 15 minutes.

Take out of the oven and fill them with the hot chutney liquid. Place the lid on and place the jars upside down on a clean tea towel. Let them cool down this way and store in a dark and cool place for up to a year.

Nutrition