Chutney is derived from Indian cuisine and is basically a dense sauce.
It can be made from fruits and vegetables. I very often make both kinds.
The first type of chutney I have ever made is a chutney made from red onion. Now I use it mainly as an addition to cheese.
The second type I prepared was made from tomatoes. Today I use it for sandwiches, meats, mainly chicken meat and I also serve them with cheese.
In fact, both types of chutney are ideal for meat as well as for vegetables.
It can be made to have a more or less savoury flavour. Everything is up to your personal taste.
Ingredients for tomato and onion chutney.
- 2 small red onions
- 3 big tomatoes
- 2 garlic cloves
- 1/2 of chili pepper
- 1/3 teaspoon of fresh ginger
- 5 tablespoons of brown sugar
- 50 ml of balsamic vinegar or red wine vinegar
- 2 cardamom seeds
- 1/4 teaspoon of powdered sweet paprika
How to prepare tomato and onion chutney.
Cut the red onion finely. Add the finely chopped red tomatoes, mushed garlic, finely chopped ginger, chili pepper, brown sugar, powdered paprika, cardamom and balsamic vinegar. Put everything in a pot over a small heat. Boil for at least 40 minutes, stirring occasionally. All ingredients should be soft and the vinegar should almost evaporate completely. Once finished, let the chutney cool.
Good to know when making chutney.
Chutneys can be blended if you prefer a smoother consistency.
If you like spicy food, add more chili pepper.
Do You like spreads? Check our recipe for Creamy smoked mackerel spread