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Fresh Tomato Chutney Recipe

Traditional Tomato Chutney Recipe

 

Fresh Tomato Chutney Recipe

One of my first topic requests from a reader was for a traditional tomato chutney recipe. I apologise Michael that it has taken so long! I hope that you the wait is worth it, I think it is 🙂

To make the chutney I wanted  to use my  home grown tomatoes. I can’t resist adding my fresh herbs and ingredients from my garden when I cook so some baby capsicums snuck into the pot.  I have had a burst of capsicum activity in the garden and there are lots of little ones developing at the moment.

This recipe is adapted from my old Home Economics school cook book, Cookery The Australian Way, Cameron et al.1980. It is an easy recipe to prepare and cook. I am looking forward to enjoying my fresh tomatoes and capsicums in the chutney over the cooler months.

As with all chutney, the flavor develops over a period of weeks of resting. I made this version earlier this week and it has been eaten with a few meals already as we couldn’t wait to try it.  It has a rounded full flavor with a slight sharpness from the vinegar. This will mellow as it sits for the next few weeks.

How to Cook Fresh Tomato Chutney

  • Preparation Time:30 minutes
  • Cook Time: 2 hours
  • Serves: 5 1/2 cups

Ingredients:

  • 1.5 kilograms of tomatoes-finely chopped
  • 200 grams capsicums-finely chopped
  • 1 cup sultanas
  • 1 onion approximately 200 grams- finely chopped
  • 2 cloves of garlic- finely chopped
  • 1 tablespoon salt
  • 2 1/2 cups white vinegar
  • 1/4 teaspoon dried cayenne
  • 1 teaspoon Spanish mild paprika
  • small bunch of fresh parsley finely chopped
  • 1 1/2 cup white sugar

Steps:

  1. Put all of the ingredients, except the sugar into a pan
  2. Bring to boil them simmer over medium heat until the sauce thickens and darkens in color – 1 1/2 hours
  3. Add sugar, stir until the sugar dissolves
  4. Continue to cook for an additional 30 minutes
  5. Remove from heat and pot into steralised warm jars
  6. Add the jars to a pot of water and bring to the boil, simmer for 20 minutes
  7. Carefully remove the jars and allow to cool

As with any food that has been in storage for any period of time – check for any signs of spoilage prior to eating and discarded if you detect any spoilage, do not consume.

While there are no such guidelines for Australia, you can find detailed information on sterilizing jars for storage of Preserves via USD Complete Guide to Home Canning (Guide 01).

**It is important that you ensure you use safe food preparation and storage techniques when preserving.

 Tomato Chutney Recipe

Hints and Tips:

  • Wait 4 weeks until opening – if you can!
  • Store in cool dry location
  • Monitor and stir once in a while to ensure that the heat is not too hot during the cooking. If the chutney feels like it is sticking to the bottom of the pan the heat should be reduced
  • Serve with a cheese platter, with cold meats, roast meats or sausages

 

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{ 15 comments… add one }
  • Amanda April 20, 2012, 11:32 pm

    Oh – I have to wait 4 weeks? That could be a problem – this looks too good to wait!

    • Kyrstie April 21, 2012, 7:45 am

      The flavors improve over a few weeks Amanda but we have eaten a little pot straight away and it is good 🙂

  • brent January 12, 2013, 8:46 pm

    How long does the chutney last after the four week settling period?
    should it be kept in the fridge or pantry?

    • Kyrstie January 22, 2013, 12:37 pm

      Sorry for the delay in responding Brent. I have been on a long break over Christmas and New Year. We usually have eaten all of ours in 3-4 months. I suggest you eat it within a year. If you are not in the tropics it can be kept in the pantry. Once opened in the fridge. Regards, Kyrstie

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