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.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
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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.
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.
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.
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.
Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.
As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.
The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.
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.
If you don't want to resort to sugar, baking soda, broth or cinnamon, you just have one thing left to do; cook the tomato as little as possible because, perhaps you can't imagine it, but the more tomato it cooks, the more sour it becomes.
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.
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.
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.
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.
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.
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