{"id":1577,"date":"2022-06-24T15:39:01","date_gmt":"2022-06-24T13:39:01","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=1577"},"modified":"2022-06-24T15:40:19","modified_gmt":"2022-06-24T13:40:19","slug":"spicy-tomato-chutney","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2022\/06\/24\/spicy-tomato-chutney\/","title":{"rendered":"Spicy Tomato Chutney"},"content":{"rendered":"
\n

Chutney is a condiment with a confusing identity. <\/span><\/em><\/p>\n

~ Andrew Wheeler ~<\/span><\/em><\/p>\n<\/blockquote>\n

 <\/p>\n

Our family fridge hides at least half a shelf of condiment bottles whenever you look. And that’s only the condiments that are stored in the fridge! As food writer Andrew Wheeler mentions, chutney is an extra confusing condiment. In his article<\/a> about chutney on Serious Eats<\/a>, he mentions the difference between Indian chutneys and English chutneys. If you are South African, the lines get even more blurry! We have a strong Malay influence in some of our cuisine, we have a large Indian community, and we were colonised by the Dutch and English. Chutney is different for different people in this Rainbow Nation. Yes, many people will tell you South Africans only eat Mrs Ball’s<\/a>, but I think we are more interesting than that! I have nearly converted all the Mrs Ball’s fans in my life to my Spicy Tomato Chutney!<\/p>\n

 <\/p>\n

\"Fresh<\/p>\n

 <\/p>\n

Sugar and spice and tomatoes<\/h4>\n

This Spicy Tomato Chutney recipe has a bit of all the major chutney components. The savoury component comes from the tomatoes and spices like mustard seeds. The sweetness comes from brown sugar and crushed pineapple. And the spiciness from ginger and chilli. I started making it during a Covid lockdown when I was buying vegetables in bulk for delivery. I got a big pack of tomatoes, some fresh ginger and two huge pineapples. Usually, I use bulk packs of tomatoes for my Home-made Tomato Sauce<\/a>, but now I had to think up something new. Eventually, I grabbed my trusted Kook & Geniet<\/em> and found their Tomato Chutney recipe. What I came up with was definitely more of an English chutney than an Indian one, but I could use up all my fresh tomatoes in a very tasty way. My beautiful bottles of red chutney also make lovely gifts.<\/p>\n

 <\/p>\n

\"Spicy<\/p>\n

 <\/p>\n

Traditional but modern?<\/h4>\n

The Kook & Geniet\u00a0<\/em>tomato chutney recipe is very straightforward. Peel and chop your tomatoes, boil all the ingredients in an enamel pot until it has the correct consistency and bottle while hot. It uses sultanas which I replaced with very finely chopped fresh pineapple or a tin of crushed pineapple. I have also changed from their suggested ginger powder and chilli powder to using freshly grated ginger and dried chilli flakes. It really seemed as if the tomatoes would benefit from using red wine vinegar instead of white vinegar. I have also recently discovered the amazing flavour of sherry vinegar, so that was incorporated in my special Spicy Tomato Chutney as well. Is it a traditional chutney? Who knows? Is it like Mrs Ball’s? Not really. Is it delicious? You bet!<\/p>\n

 <\/p>\n

\"Spicy<\/p>\n

 <\/p>\n

<\/div>
\n\t
\"Spicy<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Spicy Tomato Chutney<\/h2>\n
<\/div>\n
A spicy tomato chutney made with pineapple, ginger and chilli with a sweet and sour taste.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Condiment<\/span><\/div>
Cuisine: <\/span>South African<\/span><\/div>
Keyword: <\/span>Tamatieblatjang, Tomato, Tomato chutney<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> jars<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n

Equipment<\/h3>