The Best Homemade Tomato Chutney Recipe

Welcome to from roots to shoots. Gidday, time to put all those tomatoes we have grown to work. I’m Mitch, a proud Kiwi, and today I’m inviting you into the heart of our kitchen where the real magic happens – the creation of what we think is the best homemade tomato chutney recipe. Nestled in the scenic beauty of New Zealand, my partner and I have stumbled upon a chutney recipe that not only celebrates the rich, homegrown goodness of Kiwi tomatoes but has also become a household treasure. So, join me on a culinary journey as we uncover the secrets to what we believe is the best darn chutney in NZ.

In the backdrop of New Zealand’s breathtaking landscapes. We think we have the best homemade chutney around. The star of the show? Tomatoes – plump, juicy, and straight from our backyard. There’s an undeniable charm in using locally grown produce, and we’ve harnessed that Kiwi magic to create a chutney that’s as vibrant as our landscapes.

As we jar up our beloved chutney, it’s not just about preserving flavors; it’s about encapsulating the essence of Kiwi love and hospitality. From our kitchen to yours, we’re sharing not just a recipe but a piece of our Kiwi spirit – because good food, like good company, is meant to be shared.

So, buckle up for a culinary adventure that promises a jar full of Kiwi magic. Join me in unraveling the secrets behind our favourite homemade tomato chutney. Get ready to savor the taste of goodness in every spoonful. Cheers to flavor, fun, and the best chutney you’ll ever taste!

Couple posts below about growing tomatoes

• How to make tomatoes grow faster
• Growing tomatoes in a greenhouse in winter

Mitch’s Homemade Tomato Chutney Recipe

Ingredients:

2.5 lbs (about 1.1 kg) ripe tomatoes, chopped

1 large onion, finely chopped

1 cup brown sugar

1 cup apple cider vinegar

1 tablespoon grated fresh ginger

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon red chili flakes (adjust to taste)

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Salt and black pepper to taste

Olive oil for cooking

Equipment:

Large saucepan

Wooden spoon or spatula

Grater

Sterilized glass jars with lids

Funnel (optional)

Ladle or spoon

Instructions:

1. Prepare the Tomatoes:

Start with the heart of your chutney – ripe tomatoes. Wash them thoroughly and chop them into small, bite-sized pieces. If you prefer a smoother texture, consider peeling and deseeding the tomatoes.

2. Sauté the Aromatics:

In a large saucepan, heat a couple of tablespoons of olive oil over medium heat.

Add mustard seeds and cumin seeds, allowing them to sizzle for about 30 seconds.

Incorporate the finely chopped onions and cook until they become translucent, releasing their sweet aroma.

3. Add the Tomatoes:

Toss in the freshly chopped tomatoes and grated ginger. Stir well to create a symphony of flavors with the onions and aromatic spices.

4. Seasoning and Simmering:

It’s time to bring your chutney to life. Add brown sugar, apple cider vinegar, red chili flakes, ground cinnamon, ground cloves, salt, and black pepper to the mix.

Stir the mixture thoroughly, ensuring the spices and flavors are evenly distributed. Bring the concoction to a gentle simmer.

5. Simmer Until Thickened:

Allow the chutney to simmer on low heat for 1.5 to 2 hours, or until it thickens to your desired consistency. Stir occasionally to prevent sticking and to ensure that every ingredient melds perfectly.

6. Taste and Adjust:

This is where your personal touch comes in. Taste the chutney and adjust the sweetness or spiciness according to your preference. Add more sugar or chili flakes as needed.

7. Cool and Prepare Jars:

Remove the saucepan from heat and let the chutney cool to room temperature. It will continue to thicken as it cools.

While the chutney cools, prepare your sterilized glass jars and lids for storage. Ensure they are completely dry.

8. Transfer to Jars:

With patience and precision, transfer the chutney into the sterilized jars. You can use a funnel to minimize mess.

Leave about half an inch of headspace at the top of each jar to allow for expansion during cooling.

9. Seal and Store:

Ensure the jar rims are clean, then tightly seal each jar with the lids. This step is crucial for preserving the freshness.

Allow the jars to cool completely before storing them in the refrigerator. This delectable creation can be enjoyed for several weeks. Find below how to jar up. 

For all your jars I would recommend these ones here, you can’t go wrong!!   The Perfect Jars  

Pro Tips:

Experiment with Spice Levels:

Adjust the red chili flakes to your preferred spice level.

Personalize the Texture:

If you desire a smoother chutney, use a hand blender or food processor before transferring it to the jars.

Label Jars:

Keep track of the creation date and any personalized notes on the jar labels for a delightful trip down memory lane.

Embark on the journey of culinary mastery with this detailed guide to crafting the perfect tomato chutney. From the tantalizing aromas to the final jar, savor each moment and relish the fruits of your labor.

How To Jar Up

Jarring and storing your homemade tomato chutney is the final step in preserving those delicious flavors. Here’s a simple guide on how to jar and store your Kiwi-favorite tomato chutney:

What You’ll Need:

Sterilized glass jars with airtight lids

Funnel (optional but useful)

Ladle or spoon

Clean kitchen towels

Labels for jars

Cool, dark storage space

Step-by-Step Guide:

Prepare Your Jars:

Ensure your glass jars and lids are thoroughly cleaned and sterilized. This can be done by running them through a dishwasher or placing them in boiling water for about 10 minutes.

Cool the Chutney:

Allow your homemade tomato chutney to cool to room temperature before transferring it to the jars. This prevents any condensation inside the jars.

Use a Funnel (Optional):

Place a funnel in the mouth of the jar to make pouring the chutney easier and less messy.

Fill the Jars:

Using a ladle or spoon, carefully fill each jar with your cooled tomato chutney, leaving about half an inch of headspace at the top. This space helps create a vacuum seal.

Remove Air Bubbles:

Gently tap the jars on a kitchen towel-covered surface to remove any air bubbles. You can also use a thin spatula or butter knife to release trapped air along the sides.

Wipe Jar Rims:

Using a clean, damp kitchen towel, wipe the rims of the jars to ensure there are no chutney residues. This helps create a better seal.

Secure the Lids:

Place the sterilized lids on the jars and screw them on firmly but not overly tight. This allows air to escape during the sealing process.

Label the Jars:

Label each jar with the date and type of chutney. This step is especially helpful if you plan to make different chutney varieties or if you want to keep track of freshness.

Cool and Seal:

Allow the jars to cool completely before storing them. As the chutney cools, you’ll hear a satisfying “pop” sound, indicating that the jars have sealed properly.

Check the Seal:

After the jars have cooled, press down on the center of each lid. If it doesn’t pop back, the jar is sealed. If it does pop, the jar didn’t seal properly, and you should refrigerate and consume that chutney first.

Store in a Cool, Dark Place:

Store your sealed jars of tomato chutney in a cool, dark place, like a pantry or cupboard. Avoid exposure to direct sunlight or extreme temperature changes. Your homemade tomato chutney is now ready to be enjoyed whenever you fancy a burst of Kiwi flavour! Check out more about tomato chutney here

Crafting our best homemade chutney has been a delightful journey from garden to jar. Each step, from the vibrant tomatoes to the aromatic blend of spices, has been a celebration of flavors and a reflection of our culinary passion. We hope you enjoy this labor of love as much as we did creating it. So, spread it on, dip in, and savor the unique taste of our homemade chutney – a Jarful of joy, crafted just for you. Cheers to good food, good company, and the simple pleasures of homemade delights! Let us know what you think in the comments.

All the best

Mitch

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