Tomato Chutney - The Recipe Critic (2025)

FAQs

Why is my tomato chutney too runny? ›

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.

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.

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.

Additionally, the tomatoes and dates used in the chutney are rich in antioxidants, which help to boost the immune system and fight off disease. The spices used in the chutney, such as turmeric, cumin, and coriander, are also incredibly beneficial for your health.

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and become clear. Microwave 2 to 4 more minutes, until chutney is thickened and clear and no starchy taste remains.

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.

I find the seeds of fresh tomatoes to be the cause of the bitterness. Try to remove as many seeds as possible by squeezing tomatoes after blanching and peeling. Its hard to get them all but that is okay. Then a bit of cane sugar.

Let the mixture cool before storing in the refrigerator. Note: The chutney will further thicken once it cools.

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.

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? ›

Check That The Chutney Is Ready For Potting

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.

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Add a pinch of sugar

Similar to the baking soda method, you can try adding a small pinch of sugar to your finished tomato sauce to help mellow out any unsavory or bitter notes. Natural Gourmet Institute suggests starting with just ¼ teaspoon of sugar at a time until the sauce reaches your desired acidic level.

Tomato chutney is gluten-free and an excellent source of vitamin A, vitamin C, potassium, and calcium. You can serve the condiment with various dishes and snacks, including flatbread, samosas, pakora, fries, and hamburgers.

Tomato chutney: This spicy, savoury chutney made with tomatoes, onions, and spices is a good match for hard, salty cheeses like Parmesan or Pecorino Romano.

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.

Bring to boil and let the relish boil with the lid off for up to an hour (until thick). You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed. After simmering and thickening, pour the relish into hot sterilized jars and seal.

To thicken the relish, add the cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the paste is the consistency of thin cream. Add the paste to the relish mixture and stir continuously for around 5 minutes until it thickens.