Tomato Chutney - The Recipe Critic (2024)

FAQs

What is the difference between tomato relish and tomato chutney? ›

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.

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.

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.

Expert-Verified Answer. The chemical preservative used in Chutney is vinegar. Vinegar is high in acidic content as it contains 5-8% acetic acid by volume. Due to the high acidic content of vinegar the acidity of the Chutney increases, which inhibits the growth of several spoilage and pathogenic bacteria.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar. Completely unnecessary. That acidity is usually caused by the use of crushed canned tomatoes. As opposed to whole, then hand-crushed.

The Chutney offers a sweet yet savoury flavour and the Sweet Relish a tart, fresh and tangy one. The Coconut Chutney's Indian flavours go well with grilled meats or vegetables and the Sweet Pickle Relish is a play on our ballpark favourite.

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.

3. Allow for a long cooking time. It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid.

Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

How do I know when my chutney is ready? ›

How do I know when the chutney is ready? There's a very simple test. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.

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.

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.

2. Baking soda to eliminate tomato sourness. Grandma's method, the infallible one; using baking soda. Also in this case, while cooking the sauce, you just need to add a pinch to avoid that your plate of spaghetti with tomato leaves you an annoying hint of sour.

Yes! You sure can - if you know what recipe you are going to make, prepare the tomatoes according to the recipe before freezing, otherwise just freeze them whole and then thaw them out and go from there when you are ready to make your recipe!

Tomato relish is often cooked down to a thick consistency, which helps to concentrate the flavors. It is commonly used as a topping or accompaniment for burgers, sandwiches, grilled meats, and cheese platters. It can also be added to salads, wraps, and even used as a base for homemade pizza.

For me the best substitute of any type chutney is actual, fruit vegetables or herb, for example you can use tomato paste or tomatoes instead of tomato chutney powder, for mint chutney powder you can use fresh mint, for coriander chutney powder you can use fresh coriander, instead of mango chutney powder you can use raw ...

Relish adds a delightful crunch and a balanced blend of sweet, tangy, or spicy notes. Salsa brings the festivity of Mexican cuisine, with its fresh and zesty character, while chutney showcases the rich and diverse flavors of South Asia.