Best Tomato Chutney Recipes

HOMEMADE TOMATO CHUTNEY

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

GREEN TOMATO CHUTNEY

Steps:

• Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
• Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
• Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
• Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

SPICY TOMATO CHUTNEY

Steps:

• Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE

Steps:

• Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
• Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
• Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.

TOMATO CHUTNEY II

Steps:

• In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY

Steps:

• For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
• For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
• For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
• Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
• Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
• Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.

GREEN TOMATO & APPLE CHUTNEY

Steps:

• Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
• Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
• Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

LUCY'S TOMATO AND PEACH CHUTNEY

Steps:

• Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

GRILLED FLATBREAD WITH GARLIC RUBBED FILLET OF BEEF, WHITE BEAN PUREE AND SUN-DRIED TOMATO CHUTNEY

Steps:

• Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10 minutes and then slice thinly.
• Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste.
• Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and cook for 2 minutes. Serve immediately.
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

SPICED CHERRY TOMATO CHUTNEY

Steps:

• Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

GRILLED HALIBUT WITH CORN-COCONUT CURRY SAUCE AND GRILLED CHERRY TOMATO CHUTNEY

Steps:

• For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
• Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
• Preheat a grill for direct and indirect grilling.
• Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
• Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
• Combine all the spices in a small bowl.
• Prepare a charcoal grill for direct grilling, high heat.
• Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.
• Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD

Steps:

• Heat a grill pan or outdoor grill to high heat.
• In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
• In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
• Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
• Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.

SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
• Yield: 8 servings
• Mix all ingredients together in a small bowl.
• Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
• Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

PICCALILLI (GREEN TOMATO CHUTNEY)

Steps:

• Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
• Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
• Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
• Boil for 30 minutes, stirring often.
• Drain and discard liquid.
• Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
• Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY

Steps:

• For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
• For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
• Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

TOMATO TOMATILLO CHUTNEY - 'TOM TOM'

Steps:

• Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

GRILLED CHERRY TOMATO CHUTNEY

Steps:

• Prepare a charcoal grill for direct grilling, high heat.
• Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
• Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

AUTUMN TOMATO CHUTNEY

Steps:

• Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

GREEN TOMATO CHUTNEY

Steps:

• Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
• Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.