Thermomix Tomato Chutney - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

What's the difference between tomato sauce and chutney? ›

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

6. Allow to Mature. Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

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.

Heat 4 tablespoons of oil in the same pan and, once hot, tip in the mustard, cumin and daal. Once they start to sizzle, add the paste. Cook for 3 to 4 minutes, then add the tomato mix. Cook for a further 5 to 10 minutes, then add 1 teaspoon of sea salt followed by the sugar and mix well.

Of course acidity makes food bitter. This is the only reason of bitterness of tomato sauce. There are two main ways we use in Italy to remove that bitterness: a pinch of sugar in the sauce while cooking it.

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.

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.

There are three ways to thicken the chutney: Add coriander powder to the chutney and blend it. Add dry mango powder to the chutney and mix it well. Add dry coconut powder to the chutney and blend it.

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.

Pairs With Gouda or Havarti

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.

How do you reduce the spice in tomato chutney? ›

Sweet Defeats Heat

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

Sodium benzoate is sometimes added to sauces and purees to help preserve the products after the bottle has been opened.

Your green chutney may taste bitter for a few reasons. One is using herbs that are not fresh. Fresh herbs should be crisp and green. Wilted and discolored herbs can make your chutney bitter.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

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.

Jam serves as an apt substitute for chutney, notable for its sweet and fruity characteristics. Specifically: Peach Jam: With a delicate and sweet flavor, peach jam can replace mango chutney in sandwiches or as an accompaniment to cheese.

Etymology. The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.