Tomato Chutney

Tomato chutney is a type of chutney, native to the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad (mango pulp), raisins, dates, spices and additionally onion, garlic and peanut or dal for the south Indian version.

Prep Time 10 mins

Cook Time 80 mins

Total Time 1 hr 30 mins

Cuisine: Asia, Indian

Courses: Larder & Basics

Difficulty: Beginner

Servings: 500

Calories: 4

Dietary: Vegan, Vegetarian

Ingredients

2¾ kg ripe tomatoes
3 onions
4 tsp whole allspice
1 tsp cayenne pepper
1 tbsp salt
300 ml distilled vinegar
350 g soft brown sugar

Instructions

1
Place the tomatoes in a large bowl and cover with with boiling water and leave them for a minute, then refresh them in cold water.
2
Peel the tomatoes and cut them into quarters and put in a preserving pan, with the peeled and thinly sliced onions, the allspice tied in a muslin cloth, cayenne pepper and salt.
3
Cook over a gentle heat until the tomatoes and onions have softened to a pulp. Gradually stir in the vinegar and sugar, then simmer uncovered, stirring increasingly often, until the chutney is thick and spoonable.
Draw a wooden spoon across the base of the pan: the channel should remain visible briefly before the chutney closes over it.
4
Remove and discard the allspice bag. Spoon the hot chutney into warm, sterilised jars and seal with vinegar-proof lids. Once cool, refrigerate.
This recipe has not been validated for room-temperature canning or long-term shelf storage. Keep it refrigerated and discard it if there are signs of fermentation, mould or a damaged seal.

Nutrition Facts

Servings 500

Amount Per Serving
Calories 3.78kcal

% Daily Value *
Total Fat 0.01g1%
Saturated Fat 0.00g0%
Sodium 14.29mg1%
Potassium 1.94mg1%
Total Carbohydrate 0.91g1%
Dietary Fiber 0.07g1%
Sugars 0.21g
Protein 0.04g1%

Vitamin C 0.02 mg
Calcium 0.83 mg
Iron 0.01 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Whole allspice is tied in muslin and removed before potting. Follow current food-safety guidance for storage; this recipe does not make a shelf-stability or canning claim.