Tomatoes in abundance, let’s cook Tomato Chili Chutney!
Posted on April 8, 2013 by nerinatimm in vegetarian
Tomatoes in a flaky Caprese Tart, tomatoes in a delicious pasta sauce or Tomatoes Fried in crumbs, it does not really matter what form or recipe you serve tomatoes, it almost always brings a smile to my face.
Tomatoes bring back vivid memories of us walking through my uncle’s luscious garden with a salt pot in one hand, eating tomatoes off the vine………. perfection in every bite!
I have such bad luck with growing tomato plants, not sure why, especially in pots, I don’t think I’ve had success in growing one single tomato plant. Yet, tomatoes are a staple in so many or my recipe! What can be more beautiful than a bread bowl filled with tomatoes and mozzarella to make a wonderful summer salad?
Luckily my dad and his neighbors in Hermanus seem to have green fingers and their tomato plants not only yield an abundance of tomatoes, but also many different kinds! Every bowl or bucket full, my mom brings, has different sizes and colors, I just love it!
The last bowl full my mom brought where these teeny weeny ones and also there were quite a few green tomatoes in the batch. They were too small to halve for a salad, too be pretty to blend in a sauce, so I figured it is time to make Tomato Chili Chutney. I wanted to keep the chutney chunky with each little tomato almost keeping its own “identity”. I did not have much of a recipes, so write the quantities down as I cooked. You might want to add more flavors, but I preferred to keep the tomato flavor! I am by no means a jam or chutney pro. but I do know what I need to taste in a chutney…… sweet yes, a pull-in-the-cheek acidic kick and a cheeky bite from a chili or two! Your taste buds may need something different, so play around with the flavors!
Tomato Chili Chutney
Ingredients
500 g mini tomatoes
2-3 cloves of garlic – peeled
5-10 ml chili flakes
100 ml white vinegar
250-300 ml caster sugar
2,5 ml salt
Method
Place all the ingredients in a pot and slowly bring to the boil so that the sugar has time to melt. Once the chutney is boiling, reduce the heat and allow to bubble away and reduce to a thick, almost sticky consistency. Spoon into a sterilized glass jar and keep in the fridge to eat with cheese, sausage, cold meats or whatever you fancy.
14 Responses to “Tomatoes in abundance, let’s cook Tomato Chili Chutney!”
Trackbacks/Pingbacks
-
-
November 29, 2017
[…] – I prefer fresh, ripe tomatoes, but canned, sun-dried and chutney can […]
OOOOhhh My hat, I love Tomato’s, and used to love just plucking them off the vine with a touch of salt, as you say… Now this.. on Toast would make me one happy lady!! Thanks
Wonderful, make it and let me know!!!
Will do definitely… Thanks Mills
HIer het jy nou twee van my gunsteling bestandele bymekaar gevoeg – ek sal dit sommer so met n teelepeltjie uit die potjie eet!
Dankie, ek sal vir jou maak met liefde!!
Ek gaan ook hierdie ene maak. Laas in my skooldae blatjang gemaak. Maar hierdie ene laat my spoeg hande klap!
Jy is baie snaaks Johan, mal oor jou uitdrukking!!
Nina you never stop amazing me. looks wonderful
Thank you Ambelene!!
Yummy, this looks so delicious!
Nina this looks wonderful–i will have to try it–i always have my own version of a tomato & chilli chutney in my fridge.
Nina, hoe lank kan hierdie chutney in geseelde botteltjies (inmaak botteltjies) gehou word – of is dit meer vir kort termyn in yskas hou?
Ek dink darem dit kan vir ‘n hele paar weke hou!