Tomato Chutney Recipe For Dosa (2023)

FAQs

What is tomato chutney made of? ›

While there are sweet and spicy chutneys, this hot, tangy and spicy chutney belongs to South Indian cuisine & is a staple. Traditionally Tomato Chutney was made by crushing roasted tomatoes, garlic, chilies, tamarind, cumin seeds and salt in a mortar pestle. Nothing else was added to it.

The main difference between chutneys and jam is that jam is sweet while chutney is savory. Chutneys can be made with sweet ingredients like fruits, but the fresh or dried spices and vinegar turn the condiment into something zingy and fragrant. Jams also often contain pectin which creates a thick texture.

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 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.

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.

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.

What makes tomatoes go bitter in a sauce really comes down to the acid levels and the ripeness of tomato. Try to use plum tomatoes or whole, skinned tomatoes from a can when making tomato sauce. If your sauce has become bitter while cooking, try adding a little baking soda, sugar, or butter to rescue it.

If you love to have something tangy and flavourful along with your meals, you must try tomato chutney. Tomatoes are loaded with vitamin C, K and A, that help strengthen the immunity. It is excellent for people with hypertension and cholesterol problems, as it is low on sodium and cholesterol.

Like most finished unopened preserves, chutney has at least a year's shelf life, as long as it's stored in a cool dark place. Some chutneys might even last up to two years. When opened, tightly covered and stored in the fridge, chutney should last at least a month.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

Do you cook chutney with lid on or off? ›

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.

Your dish has a bitter flavor

So add a spoonful of sugar, cream or butter to tame that bitterness.

Don't cook it for too long because the chutney will thicken as it cools down. Remove from heat and let it cool down. Once the chutney has cooled down, store it in an airtight container. If you've tried this Sweet & Spicy Tomato Chutney Recipe then don't forget to rate the recipe!

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.

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

When it comes to the difference between relish and chutney, relish is usually made from vegetables with a chunky texture, while chutney is made from fruit with a smoother, jam-like consistency. Relish is commonly used as a condiment in American cuisine, while chutney is a staple in Indian cuisine.

Chutneys are a vinegar based condiment. They contain chopped fruit or vegetables, spices, sugar and sometimes flavor enhancers such as garlic. Salsa, on the other hand, is a mixture of fresh vegetables including tomatoes, onions, chili peppers, jalapeño peppers, garlic, lime juice, cilantro and other herbs.

Sauce is a generic term, and includes many different possibilities. Ketchup is a tomato-and-vinegar based thick, pureed sauce. Chutneys are usually very thick sauces that contain pieces of fruit and/or vegetables instead of all being pureed together.