Thermomix Tomato Chutney - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

What does vinegar do in chutney? ›

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

Sauces and purees are a mixture of vegetables (generally tomato based), spices, salt and sugar that are heated to evaporate water and concentrate the mixture. They are thinner than chutneys and tend to be more acidic. Sauces and purees can be further heated to concentrate them and make pastes.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

I find the seeds of fresh tomatoes to be the cause of the bitterness. Try to remove as many seeds as possible by squeezing tomatoes after blanching and peeling. Its hard to get them all but that is okay. Then a bit of cane sugar.

Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry. Gradually add the mixture to the chutney while stirring. Cook for a few more minutes until the chutney thickens. Add ground nuts: Add some ground nuts like almonds or cashews to the chutney, which will help thicken it.

The Chutney offers a sweet yet savoury flavour and the Sweet Relish a tart, fresh and tangy one. The Coconut Chutney's Indian flavours go well with grilled meats or vegetables and the Sweet Pickle Relish is a play on our ballpark favourite.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

What pan is best for chutney? ›

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth. The Kilner® Preserving Pan is perfect for this.

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

£2.99. Our versatile Farmhouse Chutney is made with Onions, Carrot, Swede, Cauliflower, Gherkin and Tomato Puree – with a hint of sweetness provided by delicious Bramley apples – and it goes well with cold meats, pork pies and cheeses. Another great accompaniment to a Ploughmans then!

Add Dairy

Milk and dairy products contain a protein called casein that is able to bind with capsaicin before it reaches our tongue, so it can reach fewer receptors, and lessens the sensation of spice. If your dish is too spicy, try adding heavy cream, yogurt, sour cream or butter to help mellow it out.

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

Traditionally, chutneys are left to mature and 'mellow' for about 3 weeks once you've made them. I've reduced the vinegar in this recipe so that it's good to go straight away! Chutneys are great for gifting (wrapped in a pretty jar) as they have a super long shelf life.

Chutney is a savoury condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have travelled the globe, collecting a twist in every country to suit local tastes.

Adding sugar and salt can help reduce the vinegar flavor. Start with the sugar, then add small amounts of salt in between. If that doesn't work (just too much vinegar) you may have to add more of the other ingredients.