Posts Tagged ‘chutney’

Yotam Ottolenghi’s tomato chutney

13 October 2020

This is the chutney that entered our life by accident and got stuck. I nearly didn’t make it when I decided to try Ottolenghi’s Tomato and Courgette Loaf published in the Guardian’s weekly food magazine Feast a couple of weeks ago. I often cut corners and simplify recipes, and, regardless of how tempting it was, I wasn’t sure I would have the time, until I realised it was part of the loaf recipe itself. And so the sideshow of Ottolenghi’s recipe became the star at my table.

The loaf was a great success, but the chutney is the recipe I will be making again and again. In fact, the kitchen has barely been without in a fortnight.

Tomato chutney from a recipe by Yotam Ottolenghi in Feast
The recipe calls for fresh tomatoes but I’m pretty sure I’ll try it with tinned ones in a few weeks when there is no other choice.

Olive oil
6 garlic cloves
45g fresh ginger
A large pinch of chilli flakes (or 2 red chillies)
About 2 Tbsps tomato paste
1 tsp turmeric
2 tsps garam masala
1 Tbsp sugar
750g tomatoes
Teaspoon sea salt
Freshly ground black pepper

Smash the garlic with the flat of a knife, peel, and chop roughly. Peel and finely grate the ginger. (Wash and finely chop the chilli if using.) Wash, core, and chop the tomatoes.

In a large heavy saucepan, heat a few tablespoons of olive oil over medium heat. Once hot, add the garlic, ginger, and chilli. Cook, stirring regularly, for a couple of minutes, until fragrant. Add the tomato paste, spices, and sugar, and cook, stirring, for another minute. Now add the tomatoes, the salt, and a good grind of pepper and mix well, scraping the pan to incorporate all the spices. Turn down the heat and simmer for about 45 minutes, until the tomatoes are thoroughly cooked and the chutney has thickened.

Before serving, drizzle a little olive oil over the chutney. It keeps in a closed jar in the fridge for about a week.

Green tomato chutney

6 October 2010

Because every time I see green tomatoes I feel compelled to buy some…

Unripe green tomatoes (not the heirloom variety) usually appear toward the end of tomato season, in early fall. Tomatoes that remain in abundance on the vines but may not get a chance to ripen are picked green before the cold weather sets in.

I buy green tomatoes every year at least once, just for the pleasure of seizing the fleeting moment. I have made green tomato jam, which I remember from my childhood; I have improvised fried green tomatoes, after seeing the movie; this year I decided to make green tomato chutney. This recipe is compiled from examples I found in a couple of my cookbooks and online.


3 lb (1.5 kg) green tomatoes

1 lb (450 g or about 2 medium) apples

2 medium onions

1 untreated lemon

Small piece fresh ginger root (about 2 in or 5 cm long)

1 3/4 cups (250 g) raisins

1/2 tsp cayenne pepper

1 1 /2 tsp salt

1 1/2 cups (300 g) brown sugar

2 cups (1/2 l) cider vinegar


Coarsely chop tomatoes and apples, finely chop onions, and very finely chop lemon (with rind) and ginger (without peel). Place all in a large, heavy-bottom saucepan. Add raisins, cayenne, salt, sugar, and vinegar. Mix.

Slowly bring to a boil then simmer over low heat for at least 2 hours, stirring occasionally to prevent sticking to the pan, until the chutney has thickened.

Sterilize jars in boiling water for 5 to 10 minutes. Pour hot chutney into sterilized jars and close immediately. Wait for a few weeks as chutney needs to mature.

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