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Tomato and onion chutney

If summer gives you piles of tomatoes, I say make this incredible tomato and onion chutney. It's so good and versatile that you will want to add in every dish you make.

As always, this summer we had SO MUCH of tomatoes and as always, we had to think, what to do with them! We tried a lot in the past like different kinds of ketchup, passata, preserved peeled tomatoes, dried and even semi dried vine tomatoes and you know what? None of them we made again.

But this year, we found THE RECIPE, the recipe worth repeating! And only this summer we made it like five times, not kidding. Tomato and onion chutney (or jam, if you want) is absolutely the best way to preserve your tomato harvest.

Why to try tomato and onion chutney?

If you are like me and you have a never ending pile of tomatoes in your kitchen, then any recipe is welcome, right? This recipe is like the most simple tomato recipe in the world and the best thing, it lasts in the fridge up to 6 weeks without preserving. So it makes life much easier and you don't have to wash and sterilize jars, which no one likes to do. You can just pop it in the fridge, take 2 or 3 spoons of chutney if you need, and it will be happily waiting there for other days to use.

Which vegetable can you use?

For this recipe you can use any tomatoes that you have on hand - little, large, red, yellow, cracked.. it's delicious. Tomatoes are not peeled for this chutney, so it's enough to wash them and cut off the bad parts. You also need a lot of onions, I find the red onions the best, because they add a wonderful color to the chutney. But any kind of onion is a great choice. You can also add a few cloves of garlic sliced on tiny slices or strips.

What kind of spices are good to use?

In this basic recipe I add only salt and a pinch of chilli to enhance the flavor, but feel free to add what you like. You can try spices and herbs like Italian mix, thyme, basil, few cloves, a little piece of cinnamon or even some Worcestershire sauce.. or a good dose of chilli for a nice kick.

How to use chutney in my cooking?

You can use this chutney similarly like ketchup. And if it’s blended until smooth, or if you cut the chunks into small pieces, then it works exactly the same like this all time favorite sauce. It works wonderfully like a condiment in a dish with tomato base, try it with BBQ beans, spaghetti sauce or soup. Or make some quesadillas! Add a spoon of tomato chutney on a tortilla with some cheese and grilled zucchini, this sounds like a nice summer dinner to me. Or use it like a glaze on your favorite meatloaf or roast. And this chutney also works wonderfully with some cheese board. Yummy!

How to prepare tomato and onion chutney?

First you need a heavy bottom pot to put on the stove. That thick bottom is essential because we use a lot of sugar in the recipe, which can burn easily. Then prepare your veggies! Cut your tomatoes and onions into cubes and add it to the pot . Add the rest of ingredients, which is vinegar, sugar, salt and chilli or herbs and spices of your choice. Stir it and bring the mixture to a boil.

Reduce the heat to medium and let it simmer, stirring occasionally. You will see how the mixture thickens and starts to bubble. After about 30-40 minutes it will have the jam consistency that we want. Watch the consistency, because it can take much or less time depending on how much water your vegetables contain. When it's done you can also partially blend it with an immersion blender.

Transfer the hot chutney to a clean airtight container and allow to cool to room temperature. Then put the lid on and store in the refrigerator for up to 6 weeks or in a freezer.

TIPS:

- try add also ginger along with the chilli (diced or cut into strips), 1/4 tsp of whole cumin and coriander seed to make an Indian chutney

- you can use white or red wine vinegar, apple cider vinegar or even a combination with balsamic vinegar, which adds a deep red color to your chutney

Recipe

Tomato and onion chutney

Ingredients:

⦁ 750 g tomatoes, cubed
⦁ 300 g onions, cubed
⦁ pinch of chilli
⦁ 2 tsp salt or to taste
⦁ 100 g wine vinegar, red or white
or combination with balsamic vinegar
⦁ 180 g cane sugar

Instructions:

1. Add all ingredients in a heavy bottom pot, stir the mixture and let it simmer for 30-40 minutes until thickened into jam consistency.
2. When it's done you can partially blend the mixture with an immersion blender.
3. Transfer the hot chutney to a clean airtight container and allow to cool to room temperature. Then put the lid on and store in the refrigerator for up to 6 weeks or in a freezer.