Thermomix Tomato Chutney - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

Why is my homemade chutney not thickening? ›

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.

Well, the simplest thing to do is let it boil in high heat stirring it continuously. The excess water will evaporate making the chutney thicker, switch off the heat immediately to get the desired thickness and remove it in a cold bowl.

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.

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.

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.

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.

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.

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and becomes clear. Microwave 4 to 6 more minutes, until chutney is thickened and clear and no starchy taste remains.

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.

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.

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

Add more yogurt, coconut milk, or even plain water to mellow out the bitterness and achieve a more balanced flavor. Blend or Process Well: Ensure that you blend or process the chutney thoroughly to achieve a smooth texture. Sometimes, bitter flavors can be concentrated in fibrous or coarse parts of the ingredients.

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

Adding lime juice can to your dish can balance out the sweetness.

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and becomes clear.

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.