Tomato chutney Calories

Tomato chutney is made by simmering chopped tomatoes with vinegar, sugar and seasonings until the mixture thickens. Onion, garlic, ginger and chilli are common additions; stir as it cooks to prevent the mixture from catching on the pan.

Tomato chutney goes well with cheese, sandwiches, burgers, grilled meats and curries. Its sweet-sour flavour cuts through rich or savoury foods, so a small spoonful can add contrast without overwhelming the dish.

Yes, green tomatoes work well in tomato chutney. They are firmer and more tart than ripe tomatoes, so they may need longer cooking to soften; taste the mixture as it simmers and adjust the sweetness to balance the sharpness.

Tomato chutney is usually cooked down to a thick, jam-like consistency and often includes warm spices. Tomato relish is commonly less reduced and may have a sharper, more savoury flavour, though recipes vary and the names sometimes overlap.

Yes, tomato chutney can be canned for later if you use a tested canning recipe and process sealed jars correctly. A clean jar alone does not make it shelf-stable; refrigerate chutney if you are not using a safe canning method.

Simmer tomato chutney uncovered for longer to thicken it. Stir regularly as the liquid evaporates, especially near the end of cooking, so the sugars do not scorch on the bottom of the pan.

Yes, tomato chutney freezes well, although it may be slightly softer after thawing. Freeze it in small portions in freezer-safe containers, leaving a little room for expansion, then thaw a portion in the refrigerator when needed.

Homemade tomato chutney generally keeps for a few weeks in the refrigerator when stored in a clean, tightly closed jar. Always use a clean spoon, and discard it if you see mould or notice an unusual smell.

Tomato relish is the closest substitute for tomato chutney in a sandwich. Onion chutney or a thick tomato salsa can also work, but they may be less sweet or more fresh-tasting, so use an amount that suits the filling.