I volunteered a while back to make some chutney for a local fundraising event. I had never made chutney so I was not too sure how I would go, but I backed myself and ended up making the most delicious tomato chutney. I know I sound a little conceited, but damn, that was good chutney!
I used raw sugar for the fundraiser chutney but I thought that I should have a go at making my own sugar free version. It worked out splendidly. This is the recipe I used.
Tomato Chutney (adapted from here)
•200 g red onion- peeled and quartered
•1000 g ripe tomatoes
•250 g Granny Smith apples-, peeled, cored & chopped into quarters
•60-80 g Natvia (depending on how sweet you like your chutney)
•200 g apple cider vinegar
•1/2 teaspoon allspice
•1/2 teaspoon ground ginger
•1/2 teaspoon cayenne pepper
•2 whole cloves
•100 g sultanas
•2 teaspoons salt
1. Peel the tomatoes by scoring the base of each tomato with a cross and either
placing in a large bowl and covering with boiling water, and leave for 5 minutes. Or,
- Cover the blades in your bowl with water and place the tomatoes in the varoma and heat for 10-12 minutes, Varoma Temp, Speed 2
The skins should easily peel away from the cross at the base. Chop the peeled tomatoes into quarters.
2. Place the red onion and apple into bowl and chop for 5 seconds, Speed 6. Set aside.
3. Place tomatoes in bowl, chop for 5 seconds, Speed 5.
4.Add all other ingredients, including the apple and onion, and mix for 3 seconds, Reverse, Speed 4.
5. Cook for 60 minutes, 100 degrees, Reverse, Speed 1-2 with the basket on top of the bowl instead of the MC to prevent splashes
6. Increase temperature to Varoma, and cook for another 20 minutes, Reverse, Speed 1-2.
7.Test the consistency of the chutney by spooning a tablespoon of it onto a dish, then place it in the fridge for 5 minutes. If it’s still too runny, keep cooking at Varoma for 5-10 minutes and check again.
8. Place into sterilsed jars.
Note for those wanting to use sugar instead: The original recipe calls for 300 grams of raw sugar in place of the Natvia. Unless you like really sweet chutney, I would cut the 300 grams down to 200 grams, as this is still sweet.
We are eating this chutney with everything. I especially love it on toast with cheese. Last night we had it with our steaks. Yum! Excuse me while I go get myself another spoonful.