Are you a fan of Indian chutneys? Then try our tomato chutney! Whether with fresh bread, grilled meat, curries, or spicy cheese – the fruity-piquant sauce goes well with many dishes and can be varied in a delicious way.
Tomato chutney – ingredients for approx. 3 glasses
- 1.5 kg of tomatoes
- 2 onions
- 3 cloves of garlic
- 2 teaspoons of mustard seeds
- 2 teaspoons of coriander seeds
- 1 tbsp salt
- 500 ml apple cider vinegar
- 250 g cane sugar
How do you make tomato chutney?
- Score the tomatoes crosswise at the base of the stalk, place in a bowl, and pour boiling water over them. Let it steep for a moment, then peel and remove the stalks. Cut the tomatoes into small pieces.
- Peel the onions and garlic. Chop the onions, finely chop the garlic.
- Roast the mustard seeds and coriander in a pan without fat. As soon as it starts to smell, add tomatoes, onions, garlic, salt, vinegar, and sugar.
- Simmer over low heat for 30-60 minutes, stirring occasionally. Pour into clean twist-off jars and close immediately.
- Our tip: the longer the chutney sinks, the more aromatic it becomes! So you can let it simmer on the stove for up to 2 hours.
How long can tomato chutney keep?
When filled in clean, hot-rinsed glasses, tomato chutney can be kept for up to 6 months. Make sure you store it in a cool and dark place. It is best to store opened chutney jars in the refrigerator and use them up within a few days.
Make a tasty twist on the tomato chutney
Depending on the season and favorite ingredients, you can also vary the tomato chutney in a tasty way, for example with pears, zucchini, carrots, or pumpkin.
Do you like your chutney hot and spicy? Then add fresh chili peppers or ginger to the tomato chutney. With apples, peaches, or plums it gets a particularly fruity note. Raisins, dates, or dried apricots add a slight sweetness to the chutney.
