Green and red tomato chutney combines ripe and unripe tomatoes into a flavorful condiment. This feature not only makes it versatile for various recipes but also allows you to use up surplus tomatoes effectively. The advantage is that it helps preserve the fresh taste of the season in a convenient form. As a result, you’ll enjoy a delicious and practical way to enhance your meals while reducing food waste.

Recipe: Nigel Slater’s Mixed Tomato Chutney

Nigel Slater’s mixed tomato chutney recipe is a favorite among chutney enthusiasts. Its sweet-and-sour balance, combined with a subtle kick of chili, makes it an excellent choice for first-time chutney makers.

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Ingredients

900 g mixed tomatoes (green, red, yellow, and orange)
350 g onions, chopped
90 g raisins or sultanas
250 g light muscovado sugar
1 medium red chili, finely chopped (include seeds for extra heat)
1 tsp salt
2 tsp yellow mustard seeds

Instructions

Halve the tomatoes, keeping green ones separate. Chop onions and chili.
In a large stainless-steel or enamel pan, combine green tomatoes, onions, raisins, sugar, chili, salt, mustard seeds, and vinegar. Bring to a boil, then simmer for 25 minutes
Add the red, yellow, and orange tomatoes. Simmer for another 35 minutes, stirring occasionally.
Ladle into sterilized jars while hot, seal immediately, and let cool.

Storage:

Store in a cool, dark place for up to one year. Once opened, refrigerate and consume within four weeks.

Master the essential skill of peeling tomatoes perfectly with our step-by-step guide before making your chutney

Tips for Making the Perfect Chutney

Choose the Right Tomatoes: A mix of ripe and unripe tomatoes provides a balance of sweetness and tanginess.
Sterilize Your Jars: Proper sterilization prevents spoilage and extends shelf life.
Experiment with Ingredients: Substitute raisins with dried figs or dates for a unique flavor.
Simmer Slowly: Patience is key to achieving the right consistency. Stir occasionally to prevent sticking.
Adjust Heat Level: Add or reduce chili seeds to control spiciness.

Uses for Green and Red Tomato Chutney

This chutney pairs well with a variety of dishes:

Cheese Boards: Serve with cheddar, brie, or goat cheese for a tangy contrast.
Sandwiches: Spread on bread or rolls to add depth to your fillings.
Grilled Meats: Use as a topping for burgers, sausages, or kebabs.
Quiches and Pies: Enhance savory bakes with a dollop of chutney.
Snacks: Pair with crackers or biscuits for a quick snack.

FAQ About Green and Red Tomato Chutney

1. How long does chutney last?

Unopened jars last up to a year if stored in a cool, dark place. Open jars should be refrigerated and used within four weeks.

2. Can I eat the chutney immediately?

Yes, but letting it sit for a few weeks allows the flavors to mature and meld together.

3. Do I have to use raisins?

No, you can substitute with other dried fruits like currants, chopped figs, or dates.

4. Is it okay to skip the chili?

Absolutely. The chili adds a subtle kick, but you can omit it if you prefer a milder chutney.

5. What’s the best way to serve chutney?

It’s highly versatile and can be served with cheese, meats, sandwiches, or even as a dipping sauce.

A Personal Note: Making Chutney at Home

For those who’ve just harvested a garden’s worth of tomatoes, making chutney is a rewarding way to use up your produce. The process is simple, and the results are satisfying. Don’t be afraid of the boiling vinegar—it’s a small price to pay for jars of delicious chutney that will elevate your meals.

Whether you’re preserving summer’s bounty or trying out a new recipe, green and red tomato chutney is a must-have in any kitchen. Give it a try and enjoy its unique, vibrant flavors!