This traditional tomato and onion chutney is a versatile condiment that adds a burst of tangy and savory flavors to a variety of dishes. This delicious chutney is a popular accompaniment in many cuisines around the world, known for its vibrant colour and aromatic profile.
Tomato and onion chutney is a flavor powerhouse that can transform a simple dish into a culinary delight. With its tangy and slightly sweet taste, it complements a wide range of dishes, adding depth and complexity. Whether it’s a classic Indian curry, a hearty sandwich, or even grilled meats and vegetables, traditional tomato and onion chutney can elevate the overall flavor profile with its zesty notes.
This chutney offers the convenience of a long shelf life when prepared and stored correctly in a sterilized jar. This makes it an ideal condiment to keep readily available, allowing you to enjoy its burst of flavor whenever you desire, and adding a delightful tangy touch to your meals.
Chutney holds a cherished place in the culinary traditions of the United Kingdom, adding a burst of flavor to a variety of dishes. This condiment, typically made from a combination of fruits, vegetables, vinegar, and spices, has become a beloved accompaniment to British cuisine. From tangy mango chutney served alongside classic Indian curries to the zingy apple chutney paired with a hearty Ploughman’s lunch, chutneys have found their way onto plates across the UK. Whether enjoyed with cheese and crackers, spread on sandwiches, or used as a versatile cooking ingredient, chutneys offer a delightful balance of sweet, sour, and savory flavors. With a wide range of regional variations and homemade recipes passed down through generations, chutney continues to captivate taste buds and add a touch of culinary magic to meals throughout the United Kingdom.
Traditional tomato and onion chutney
- 2 – red onion
- 500 g – chopped tomato
- 100 ml – mix of malt - balzamic and sherry vinegar
- 1 cup – brown sugar
- 1 tsp – salt
- 1 tsp – honey
- 2 – bay leaves
- 2 tsp – freshly ground black pepper
- 1.5 tsp – tomato puree
- Heat the oil in a deep frying pan, add chopped onion and fry until golden.
- Add chopped tomato and stir.
- Add vinegar, honey, bay leaves, tomato purée, 1 cup of water, and stir well.
- Cook on a low heat for about 45 minutes until thickened.
- While the chutney is still hot, pour it into a sterilised jar (previously boiled in hot water for a few minutes), pour 1 tbsp of oil on top, and seal the lid tightly. Once cooled, store in the fridge and allow it to “mature” for 2-3 weeks.