About this dish
Cuisine: Indian (Bengal region)
Course: Side dish
Diet: Gluten-free, vegetarian, or vegan
Prep time: 30 min
Difficulty: Medium
Taste: Sweet, tangy, spicy
Calories per 250ml Jar: 582cal
Cooking time: 3 hours
Total time: 3 hours 30 min
Method: Boiling, Simmering
This sweet and savory tomato-based chutney is a wonderfully balanced, punchy condiment which will become a staple in your home. Traditionally this Bengali-style chutney is served at the end of a meal with rice, but it is so versatile that you will find yourself serving it with everything. Think of it as an upgrade from your regular ketchup.
This chutney goes beautifully as an accompaniment to most meat and spicy dishes as its sweetness cuts through the richness. From a fiery mutton curry to a delicate piece of poached salmon, this tangy chutney will confidently sit beside most dishes.
This recipe takes a little bit of work and preparation but will be well worth the glowing red jars of tomato chutney lining your shelves for weeks and months to come.
Availability of ingredients
Due to the accessibility of its ingredients, this lovely vegetarian condiment can be made all year round. It finds itself on the table in all seasons, comfortable next to a slice of quiche and salad in summer or alongside a steaming chicken curry on a chilly day. Whether you choose to serve it cold or warm is up to you.
For this tomato chutney to deliver fully, it should be made using the juiciest, brightest red tomatoes you can get your hands on. The tomatoes must be fresh and not canned. All the other ingredients will be dutifully waiting for you in your kitchen cupboard or can be easily found at your local store.
About fresh tomatoes
There are so many health benefits to including tomatoes in your diet. Tomatoes are an excellent source of the following:
- Lycopene: cancer and heart-disease-reducing antioxidant
- Vitamin C: responsible for the repair of the body’s tissues
- Potassium: contributes to a healthy heart, muscles, and nerves
- Folate: healthy blood cell formation and function
- Vitamin K: bone metabolism and blood clotting
About sultanas
The other hero ingredient to take note of in this recipe is the humble sultana. Sultanas are a perfect little pocket of sweetness and contribute to the delight of this chutney. Sultanas help lower blood pressure and improve blood sugar control and are one of those healthy sweet snacks that provide absolute satisfaction.
While there are heaps of attractive benefits to sultanas, however, due to the sultanas and sugar in this recipe, it is important to note that this chutney is not suitable for keto diets. The sultanas and sugar would need to be removed to create a keto-friendly version of this recipe, as sultanas are naturally high in sugar and carbohydrates. A keto version of this recipe would exclude the sultanas and see the sugar replaced with a bit of Stevia or Xylitol.
About apple cider vinegar
Apple cider vinegar has long been hailed as a wonder food; here are some of the health benefits associated with it:
- Controls blood sugar
- Improves cholesterol levels
- Fights infection and improves immunity
- Assists with bloating and constipation
- Supports weight loss
There are so many reasons to have this ingredient in your cupboard; beyond cooking with it, it can be used to condition the hair or as a toner for the skin to combat fine lines and wrinkles.
Tomato Chutney (Bengal Origin)
Ingredients
- 4.5 lbs Ripe Tomatoes
- 1.5 liters Apple Cider Vinegar
- 2 lbs Sultana Raisins
- 1 1/4 head Garlic (peeled)
- 4 lbs White Sugar
- 1.25 lbs Ginger Root (peeled)
- 4 tbsp Cayenne Pepper (for less spicy, use 5tbsp sweet paprika)
- 3 tbsp Salt
Instructions
- Remove the hard core of the tomatoes, make a small cross at the bottom, and blanch them in boiling water for 30 seconds to a minute. Drain the tomatoes and remove their skins once they are cool enough to handle.
- Cut the tomatoes up into chunks. They may already be broken apart depending on how long they were in the boiling water. Bring them to a boil with the apple cider vinegar for 15 to 20 minutes.
- While the tomatoes are cooking, cut the peeled ginger into small chunks and pulse them in a blender or food processor with the sultana raisins and garlic until finely chopped.
- Add the chopped ginger, garlic, and sultanas to the pot with the tomatoes; add the sugar and cayenne pepper. Mix everything gently with a small wooden spoon.
- Simmer the mixture for about 3 hours, depending on the heat intensity. As gas cooks quicker than an electric stove, you may need to cook the chutney for longer than 3 hours if you use an electric element.
- As the solids begin to sink to the bottom of the pot, it is necessary to stir often to avoid scalding and splattering.
- Adjust seasoning to taste.
- Simmer until reasonably thick; if more liquid is needed, then simmer for 3 hours. If you prefer a thicker consistency, then simmer the mixture for closer to 4 hours.
- Once cooked, pour the chutney into 250ml sterilized jars. This mixture makes roughly 14 to 16 jars and should keep for about two months.
Nutrition
FAQs on Tomato Chutney
Is this chutney suitable for vegan diets?
Yes, this recipe is suitable for vegan as well as vegetarian diets.
If I would like to make this recipe keto-friendly, what should I do to it?
To make this recipe keto-friendly, remove the sultanas (dried fruit as a whole is not keto-friendly) and substitute the sugar for stevia or xylitol.
Can I make this more or less spicy?
Absolutely. To adjust the heat level in this recipe, add a little less or more of the cayenne pepper to it. Note that the inclusion of spice makes this recipe well-balanced, but it can be made with less or no chili and still be a lovely side dish. Paprika is an appropriate substitute for the cayenne in this recipe; it will also help retain a beautiful red color.
What should I do if my recipe tastes sour?
If your recipe tastes sour, it is likely due to your tomatoes being under-ripe. Try to choose well-ripened tomatoes, as this will make a big difference to the overall flavor of your recipe. If the recipe tastes sour, you can add more sugar to balance it out. Sugar and a little salt should balance out the sour taste of the condiment.
What if my chutney isn’t a deep red color?
If your chutney is pinkish instead of deep red, this is due to the tomatoes being pale in color. Try to select fresh tomatoes that are a deep red color. The inclusion of paprika can also assist in deepening the color.
What alternatives to apple cider vinegar are there for this chutney recipe?
While apple cider vinegar is preferred, you can also use white or red wine vinegar.