Tomato Chutney Recipe (South Indian Style) - Cubes N Juliennes (2024)

FAQs

Why is my homemade chutney not thickening? ›

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

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 tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

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 your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

Check That The Chutney Is Ready For Potting

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

How do you reduce bitterness in chutney? ›

Add Sweetness:Sweetness can help counteract bitterness. Consider adding a small amount of sugar, honey, or a sweet ingredient like mango chutney to your curry. Start with a small amount and adjust to taste.

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.

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.

Tomato chutney: This spicy, savoury chutney made with tomatoes, onions, and spices is a good match for hard, salty cheeses like Parmesan or Pecorino Romano.

Tomato chutney can be enjoyed as a condiment with cheese and crackers, as a topping for burgers or sandwiches, or as a side accompaniment to curries and Indian dishes. Its versatility and rich, savory taste make it a delicious addition to any meal.

To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal. But keep in mind that with coconut or roasted chana dal, the flavor and taste will change. You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.

To thicken the relish, add the cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the paste is the consistency of thin cream. Add the paste to the relish mixture and stir continuously for around 5 minutes until it thickens.

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.