There’s nothing quite like capturing the essence of summer in a jar. This vibrant red tomato chutney is a symphony of sweet, spicy, and tangy notes that will elevate everything from your cheese boards to your morning toast. Forget store-bought versions; this recipe is surprisingly simple and fills your kitchen with the most incredible, warming aromas. It’s the perfect way to use up a bounty of ripe tomatoes and create a pantry staple you’ll be reaching for all year long.
Ingredients
• 4 lbs / 1.8 kg red tomatoes
• ¾ lb / 340 g onions
• 6 oz / 170 g raisins
• 4 oz / 115 g pitted prunes, sliced
• 1¼ cups / 300 ml cider vinegar
• ½ cup / 110 g packed brown sugar
• 1 tsp / 5 g ground ginger
• 1 tsp / 3 g cayenne pepper
• 2½ Tbs / 45 g salt
• ½ tsp / 1 g ground cloves
• 1½ tsp / 3 g ground coriander
• 1 tsp / 3 g whole mustard seeds
Instructions
1. Prepare the Tomatoes: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each tomato and blanch them for 30-60 seconds, until the skins split. Transfer to an ice bath to cool. Once cool, peel the skins, then halve or quarter the tomatoes and cut them into thick slices.
2. Combine : Peel and finely chop the onions. In a large, non-reactive pot or enameled kettle, combine the sliced tomatoes, chopped onions, raisins, prunes, cider vinegar, brown sugar, ginger, cayenne, salt, cloves, coriander, and mustard seeds.
3. Simmer to Perfection: Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the chutney has thickened considerably and has a jam-like consistency. This may take over an hour. To check if it’s ready, drag a spoon across the bottom of the pot; it should leave a clean trail for a moment.
4. Jar and Seal: Carefully spoon the hot chutney into hot, sterilized jars, leaving at least ¼ inch / 0.5 cm of headspace at the top. Wipe the rims clean, apply the lids, and seal tightly. For best results, follow proper canning procedures if you plan to store it long-term.
Nutritional Information
• A flavorful condiment, best enjoyed in moderation due to its sugar content.
• Rich in lycopene, a powerful antioxidant found in cooked tomatoes.
• Provides a source of vitamins A and C.
• Naturally vegan and gluten-free.
Pro Tips
• Pro-Tips for Perfect Chutney
• Use a non-reactive pot (like stainless steel or enameled cast iron) to prevent the vinegar from reacting with the metal and giving the chutney a metallic taste.
• The flavor deepens and melds beautifully over time. For the absolute best taste, let the sealed jars rest in a cool, dark place for at least 2-4 weeks before opening.
• Adjust the heat to your liking. You can reduce the cayenne for a milder chutney or add a fresh, chopped chili along with the other for an extra kick.
• This is a traditional recipe for preserving. If you plan to eat the chutney within a few weeks and store it in the fridge, you can reduce the salt to taste, starting with 1 tablespoon.
FAQ
Q: What are the best vegetarian ways to serve this tomato chutney
A: This chutney is incredibly versatile in a vegetarian diet. It’s fantastic on a plant-based cheese board, spread on veggie burgers or black bean sandwiches, mixed into grain bowls with quinoa or lentils, or served as a flavorful dip for samosas and pakoras. It also makes a wonderful glaze for roasted tofu or tempeh.
Q: Can I make this tomato chutney with a different sweetener
A: Yes, you can substitute the brown sugar to suit your dietary preferences. For a similar rich flavor, try coconut sugar as a 1:1 replacement. Maple syrup can also work, but you may need to simmer the chutney a little longer to achieve the right jam-like consistency. Always taste and adjust sweetness as needed.
Q: Are there vegetarian substitutes for the raisins or prunes
A: Absolutely. If you don’t have raisins or prunes, you can use other dried fruits to maintain the sweet and tangy balance. Chopped dried apricots, figs, or dates are excellent plant-based alternatives that will add a wonderful sweetness and texture to the chutney.
Q: How long does this vegetarian chutney last once opened
A: If you follow proper canning procedures, a sealed jar can last for up to a year in a cool, dark pantry. Once a jar is opened, the chutney should be stored in an airtight container in the refrigerator. Thanks to the vinegar and sugar which act as natural preservatives, it will stay fresh and delicious for 4-6 weeks.
