Tangy Tomato Chutney Recipe

My husband isn’t a huge fan of chutneys and relishes, but this tomato chutney has become my secret ingredient in various dishes. And when I say secret, I mean I literally have to sneak it into his food, and when I don’t put it in, he complains that I’ve changed something. Men. My mom made a large batch to be bottled, so whenever we visit them I slip one off the shelf. She has yet to notice! Use this tangy, homemade tomato chutney to spice up bolognese, salsas, dips, curries or even roasted chicken and pork.

Ingredients: (makes about 3.5 liters of chutney)

Here’s how:

Step 1:  Soak tomatoes in boiling water and cover for 2 minutes. Dip in cold water and peel the skins off. Chop the tomatoes in pieces.

Step 2:  Mix the tomatoes, sultanas and onions. Use a food processor to grind the mixture into a chunky pulp.

Step 3:  Add the vinegar, sugar and spices to the tomato mixture and bring to the boil. Continue cooking the mixture over a low heat while stirring often. Cook until the mixture reaches a thick consistency (about 1 hour).

Step 4:  Transfer the chutney to sterilized flasks or jars and seal tightly. Lasts up to 2 years on the shelf.

We liked the idea of giving our wedding guests something homemade which they would actually want. These reusable glass jars with chalk labels from Amazon served as chutney jars and name placements on the tables.

Thank you tags-1

I made the tags by using a thank you rubber stamp on plain tags and tied them to the jar with twine.

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