Chutney is an awesome accompaniment to any meal really! This thermomix tomato chutney is amazingly delicious and I found it hard to stop putting it on EVERYTHING! It has the perfectamount of spice to compliment a meal and not overpower it.
I doubt you would have much left over Christmas Ham but if you have some in the freezer then defrost it - whip this up and wowyou will have a beautiful sandwich. Oh and shredded chicken too is delicious with this tomato chutney!
The best little gem I found is Mexican Tuna Patties & tomato chutney! This combo came about because I couldn't find a ripe avocado at the shops! It was a brunch time combo that hit all the right spots! :)
You won't be disappointed keeping this one in the fridge! Thank you to one of my lovely ThermoFun members, Anna, for asking me to convert it for you!
This is another great recipe to add tofood gift baskets for Birthdays, Easter, Christmas or just because you care!
Place garlic, ginger, onion and chilli into TM bowl and chop 3 sec / speed 5.
Add tomatoes and chop 5 sec / speed 5.
Add remaining ingredients and mix 5 sec / speed 3.
Cook 60 mins / 100°C / speed 2 / Reverse / MC off, placing simmering basket onto TM lid to prevent spatter. NB: rinse simmering basket every now and then to clear holes so steam can escape.
Continue cooking 30 mins / Varoma / speed 2 / Reverse / MC off, placing simmering basket onto lid to prevent spatter.
Notes
*Note:* If you like a bit of heat, leave seeds in the chilli. This recipe is NOT suitable for doubling up. Approx shelf life 3 months in fridge.
Place potatoes into simmering basket and lower into TM bowl. Add boiling water and cook 16 mins / Varoma / speed 1.
Carefully remove simmering basket and set potatoes aside. Discard water from TM bowl.
Place spring onions and coriander into TM bowl and chop 4 sec / speed 5.
Add potatoes, tuna, taco seasoning, salt and pepper and mix 4 sec / speed 3. Scrape down and repeat.
Form mixture into approx. 12 patties and brush tops and bottoms with egg.
Add a small amount of oil to a frypan on medium heat. Fry patties 3-4 mins on both sides (or until golden brown). Place onto paper towel to drain off excess oil.
Serve with guacamole, salsa, sour cream and salad. Another great option is Tomato Chutney
Click Herefor more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
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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.
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.
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.
If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.
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.
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.
Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.
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.
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.
Gouda is a cheese with mild, sweet, and almost fudgey qualities. Because of it's slight sweetness, pairing this cheese with a bright tomato chutney creates the perfect balance of flavours. Havarti is equally as sweet, so the acidity of tomato chutney helps to cut through the creaminess.
If you want to make a slightly different variation of tomato sauce with less tanginess, you can add some heavy cream or cream cheese. It will make the tomato flavor more mild and remove a lot of the tanginess. My youngest son prefers tomato sauce prepared this way.
You can fix runny green chutney by adding some fried gram (chickpea lentils) to it. Here is how to do it: Put the fried gram in the blender jar and grind it to a smooth powder. Then add the rest of the ingredients and blend them to a smooth paste.
Flour and/or corn starch are two of the most common thickening agents. You can also use a couple T of pasta water to thicken a white sauce. I have also used a finely grated potato to thicken soup.
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.
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