Tomato chutney

Tomato chutney – 2 creative recipes


With tomato chutney, you have a spicy jam that goes perfectly with fish, meat and cheese. Here you will find two tasty recipes – one fruity and one with a rich flavour.

Rich tomato chutney recipe with ginger and shallots

Did you know this tasty component of meat dishes etc. originally comes from India? This explains its explosive effect on the taste buds. You can make the chunky condiment jams with all kinds of fruit and vegetables.

For this rich tomato chutney recipe with a spicy note, you'll need the following ingredients:

  • 500 g tomatoes
  • 30 g ginger
  • 5 shallots
  • 40 g brown sugar
  • 1 half teaspoon of cinnamon
  • 1 teaspoon of pickled green pepper
  • 2 cloves
  • 1 teaspoon grated organic orange peel
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons aniseed liquor

Here's how easy it is: Start by peeling and dicing the tomatoes and shallots. It's easier to remove the tomato skins if you place them briefly in a bowl with hot water. Next, peel the ginger and chop it finely. Now mix all the ingredients in a saucepan, bring the mixture to the boil and simmer for about 35 minutes. Not too complicated, then? Place the finished chutney in sterilised glass jars with a screw cap. Let it cool down before sealing the jar. This will enable you to keep the condiment jam with that special kick for at least four months.

Fruity tomato chutney with dates

Tomato chutney is also an excellent gift to take to barbecue or fondue evenings with friends. Jazz up the jar with a ribbon and a handmade label.

Dates provide the fruit component in the tomato chutney. You'll need the following ingredients for about 4 servings:

  • 900 g tomatoes
  • 150 g pitted dates
  • 1 chopped garlic clove
  • Freshly chopped ginger (about a 4 cm long piece)
  • 500 g onions
  • 260 g brown sugar
  • 500 ml of malt vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon salt
  • 1 teaspoon peppercorns

Same procedure as for the first recipe: skin and peel the tomatoes and onions and cut into cubes. Then chop the dates into large pieces. Now, place all the ingredients in a pot and cook the mixture on a medium-high heat. Stir until the chutney starts to thicken. Then let it simmer for about 45 minutes. Done. Pour the fruit mixture into appropriate glass jars. You'll have to leave it a while before eating. To let all the flavours develop fully, you should wait at least a month before eating the tomato chutney.