Question 1

What is it?

Accepted Answer

A chutney is a condiment originating in India, which is used for dipping or topping foods. Typically, chutneys have a mixture of sweet, sour and spice. 

This recipe combines diced and slowly simmered tomatoes with mustard seeds (or cumin can be used) and a little sugar to add a bit of sweetness. 

What is the difference between relish and chutney?

Generally, chutney and relish are very similar, and the name is often used interchangeably. They are both made with vegetables vinegar, sugar and spices. However, chutney can contain fruit instead of veg - and multiple varieties of either - whereas relish will only contain one vegetable. 

However, there are so many variations on the above, and perceptions on what constitutes what vary vastly from country to country, so the rules are pretty loose.

Question 2

What can I serve it with?

Accepted Answer

This tomato chutney is extremely versatile. You can serve it as a dip or spread or as an accompaniment to chicken, meat or veg. A few great ideas to try:

•	As a side with vegetable fritters - like these halloumi and courgette fritters or these courgette and sweetcorn fritters
•	As a topping or dip for poppadom’s
•	Spooned alongside a curry for extra flavour, such as with this chicken rogan josh or this aubergine curry

Question 3

How long does it keep?

Accepted Answer

Transferred to a sterile sealed container this will keep for around a week in the fridge. Some chutneys will keep for much longer, but this recipe doesn't have any added preservatives such as vinegar to prolong the life of the fruit. Pour a little olive oil over the surface to maintain the freshness by minimising contact with the air.

To keep this chutney for a longer time you can freeze it for 3-6 months. I recommend portioning it before freezing so you can grab what you need each time. An ice cube tray is perfect for this.

Question 4

Should I use fresh or tinned tomatoes?

Accepted Answer

You can make this chutney with either fresh or tinned/canned tomatoes. The result will be quite different depending on which you choose. 

Tinned chopped tomatoes give a deeper colour and a more homogenous texture since tinned tomatoes have their skins removed (and for some reason, they seem to have fewer seeds). I actually prefer this method myself because the chutney is more 'uniform' in texture and the colour is richer.

If you opt for fresh tomatoes, then you will need to make them with the skins on (I've found the result impossibly watery otherwise). Therefore, the texture will be chunkier. and more rustic. Be sure to dice them into small pieces so you don't end up with big pieces of skin in the chutney.

Question 5

Is it spicy?

Accepted Answer

Providing you use a standard chilli, rather than one which is on the hotter side, then this tomato chutney has a little heat, but not too much. However, the beauty of cooking at home is that you can control the amount of spice in your dish. 

Increase or decrease the amount of chilli based on your preferences. Also bear in mind that the heat of a single chilli can vary greatly. In general, smaller chillies are hotter, but this is not always true. It's always easier to add than to take away so start with a little and add more if needed.

Tomato Chutney

Description

Ingredients

Instructions

Notes

Nutrition