Indian Green Tomato Chutney 🇮🇳

 

 

I was given a bag of end of season green cherry tomatoes that were not going to ripen and I made an Indian tomato chutney following a recipe online (with some adaptations) which turned out great.  You can adjust the amount of green chillies used to modify the degree of heat or use none at all.  I like my chutney not too vinegary, but you can play around with the ingredients and make it to your taste.   They are delicious with biscuits and cheese, bread, cured meats, curries  and more.  I couldn't stop eating them!  They also make nice little gifts for your friends and family with Easter coming up.

Makes 6-8 cups

INGREDIENTS

• 1.5 kg / 3lb 5oz green tomatoes, roughly chopped
• 2 fresh green cayenne chillies, roughly chopped 
• 4 large cloves garlic, peeled and roughly chopped
• 20g / ¾oz fresh ginger, peeled and roughly chopped
• 1 tablespoon sea salt
• 1 heaped tablespoon cumin powder
• 1 heaped tablespoon garam masala
• 1 heaped tablespoon paprika powder                 
• 100ml / 3½fl oz apple cider vinegar
• 350g / 12⅓oz brown sugar                                          

METHOD

1. Wash 3 medium-size heat-proof glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
2. In a small frying pan, lightly roast the cumin powder, garam masala and paprika powder over low heat to release their aroma.  Remove from heat.
3. In a large heavy-based saucepan, add all the ingredients except the sugar.  Mix with a wooden spoon until well combined.
4. Bring ingredients to a gentle boil over medium heat, stirring.
5. Reduce the heat to low.  Cover and cook until the tomatoes are soft, stirring occasionally.
6. Mash tomatoes up with a potato masher to consistency desired.  Leave some of the tomatoes intact for texture.
7. Stir in the sugar.  Mix well and let it simmer for a further few minutes.
8. Taste the chutney and adjust the seasoning by adding more sugar, salt or vinegar if necessary.
9. Transfer chutney to warm sterilised jars, filling them up to the top, and seal with lids.  Use a metal skewer to remove any air bubbles in the jars.  Turn the jars upside down for 2 minutes, then invert and leave to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
10. Label and date.  Leave for a few days for the flavour to develop before using.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

Source (with adaptations): Cook with Renu