Wednesday, March 6, 2013

Delia Smith's Tomato Chutney and Our Tomato Plants

I love eating tomato chutney but have never make them before. There are so many tomato chutney recipes to choose and I like to learn to cook like Delia Smith in this month, I have decided to use Delia's recipe to make my first homemade tomato chutney. 

This tomato chutney recipe contains two different of tomatoes which are fresh and dried ones. It uses Spanish paprika (pimentón) too for its smoky flavour. For my son, I didn't want to make my chutney too spicy and uses Hungarian sweet paprika only.

While cooking the chutney, it released a nice sweet-smelling tomato aroma that fill up the house. My husband and son were curious when they smelled the cooking chutney and kept asking me what was I cooking... Hearing their comments, I thought that they will like this chutney or maybe not...

Dad: Is this papaya jam? 
Boy: I don't like this... Can I eat our baby tomatoes instead?
Mum: ???

I guess all my thoughts and efforts for making this chutney has gone to waste... Despite that the chutney is really ok to eat, we still prefer eating our homegrown tomatoes as it is and I simply don't know why??? I think that it is simply us that is the problem! Please don't blame the chutney... LOL! Thumbs down for this chutney but thumbs up for our homegrown tomatoes!

My smoky tomato chutney
The tomatoes that I used
Spices for the chutney
Cooking the chutney
Getting the right texture
Ta-dah! Presenting my homemade tomato chutney... Strangely, my family didn't like it.
Our tomato plants
Thumbs up only for our homegrown tomatoes... not really for the tomato chutney
Here's the recipe from Delia Smith
(with my notes and modification in blue)

Makes four 1 lb (350 ml capacity) jars

4 oz (110 g) sun-blush tomatoes
(I used the no fat added ones)
2 lb 8 oz (1.15 kg) red, ripe tomatoes
1 tbsp hot pimentón
(I didn't add this)
1 tbsp sweet, mild pimentón
(I used Hungarian sweet paprika)
1 dessertspoon coriander seeds
1 dessertspoon mustard seeds
2 fat cloves garlic, peeled
2 large onions, peeled and quartered
4 oz (110 g) light muscovado sugar
½ pint (275 ml) good-quality red wine vinegar
1 heaped tsp salt

First of all, drain the sun-blush tomatoes of excess oil and pat dry with kitchen paper. (If using mi-cuit tomatoes, there will be no need to drain them and I didn't need to do that.) Then heat a small, heavy-based frying pan and dry-roast the coriander and mustard seeds over a medium heat, turning them over and stirring them round for 2 mins to draw out their flavour. Then crush them together with a pestle and mortar - not very much; they just need to be broken up. 

Now, making the chutney is going to be a lot easier if you have a food processor. In the past, an old-fashioned mincer was used for chutneys, and a processor is even faster, but if you have neither, then you just need to chop everything uniformly small. Add the sun-blush (or mi-cuit) tomatoes to the food processor and chop till roughly ¼ inch (5 mm) in size. Then add the fresh tomatoes and process briefly until they are the same size. Now pour the whole lot into the pan. 
Next, add the garlic and onions to the processor and process these to about the same size. 

Note: I didn't use a processor to process the tomatoes, onion and garlic and preferred to cut them by hand to get a slightly chunky chutney.

Then transfer them to join the tomatoes and add the crushed spices, pimentón (or paprika), sugar, vinegar and salt. Bring everything up to simmering point, stirring all the time, then, when you have a gentle simmer, reduce the heat to low and let it cook very gently, uncovered, for 3-3½ hours. It doesn't need a great deal of attention - just come back now and then to give it a stir to prevent it sticking. The chutney is ready when all the liquid has been absorbed and the mixture has thickened to a nice soft consistency. The way to test for the right moment is by using a wooden spoon to make a trail all the way across the top of the chutney - if the trail fills with vinegary juices, it's not ready; when the spoon leaves a trail that does not fill with juice, it is. You need to watch the chutney carefully at the end because under-cooking will make it too sloppy and overcooking will make it dry. 

Note: I cooked mine for 2 hr and allow it to cool for at least 20 min before processing it to the right consistency.

When it is ready, allow it to cool a little and pour it through the funnel into the hot, sterilised jars, filling them as full as possible. Cover each one straightaway with a waxed disc and seal with a vinegar-proof lid while it's still hot, but don't put a label on until it's cold. Store the chutney in a cool, dry, dark place for 8 weeks to mellow before using. 

To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

Note: Using 1/4 of recipe, I have cooked about 350 ml of chutney. I didn't sterilise my jar and fill it with the warm chutney when the chutney is slightly cooled. The chutney is stored in the fridge up to 2 weeks for our consumption.

Happy Cooking
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  1. tomato chutney looks delicious, I make without adding any sugar. Usually use it for breakfast pancake. You did very well.

  2. Looks appetizing & summery! Well, I think kids will have the same reaction . Better make the most of the seasonal veges & fruits as they taste best when in season. But I would love to make some of this tomato chutney for winter preserve; ;)

  3. Lovely chutney! This looks like a perfect recipe for the summer :)

  4. Lol... well yr tomato chutney looks appetizing.. guess prob i will only eat them. Tink hb n gals will run away...hahaha... wahwoo...homegrown tomatoes...envying them...:)) dunno if can be grown in sg weather:))

  5. I love this tomato chutney!! and love Delia Smmith recipes, I love too your banana bread!

  6. Zoe, so your family didn't like it? I haven't eaten tomato chutney before but based on the ingredients I think I will like it. I will try it one of these days and I guess it will be nice with roasted meats.

  7. I loves tomatoes and this chutney would be great for my sandwiches! Very appetizing indeed.

  8. I dont think I've ever eaten tomato chutney before, only mango ones but very curious to know how it tastes like. Shd be very appetizing!And I think its absolutely wonderful that you used your own tomato from your garden :D Big thumbs up from me.

  9. I think maybe it would have been easier to pass this off on the kiddo if you snuck it into something. He he. Kids are the harshest critics there are. I'd have liked the chutney, too bad I'm not closer. It's good you are trying things on them.

  10. Your chutney looks wonderful my friend, great spread :D


  11. Tomato chutney must be a wonderful spread. Well done, Zoe.

  12. I think I've only made tomato chutney once also, and it wasn't a rousing success.

  13. Actually the chutney looks good, but I reckon fresh food is always better!

  14. Your chutney looks good, I have not tried eating tomato chutney. This looks good as a side dish with curry and rice.
    I guess chutneys are not a kid's cup of tea!

  15. I think the food here looks much better in your photos than in real life!

  16. Tomato chutney looks delicious, luv the color.

  17. I love your tomato plants and your chutney too!

  18. I love your tomato plants and your chutney too!

  19. The chutney looks delicious such a pity your family did not enjoy it.

  20. Okay , just email me some of that chutney then lol It looks delicious :D To tell you the truth I haven't tried chutney yet but bookmarked several recipe for quiet sometime :P Your homegrown tomatoes look nicely plump and juicy !

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  22. Love your great dish and your own grow tomatoes, Great job!!!!

  23. Hi, Zoe, is there a "Inlinkz Code" for Little Thumbs Up - Tomato theme? The one that you provided here is for Delia Smith only, right? And I can't find it from Mui Mui's side. Pls advise!

    1. Hi Jessie,

      Little Thumbs up is not a blog hop event, so all you need to do is to link up with Doreen's tomato posts. Thus, no code is required.

      Cook like a star and Bake-along are blog hop events and so Inlinkz codes will be provided.



  24. loved the write up and so loving those cute little red plump tomatoes from your garden. I am a big fan of home produce and get happy to see it...too bad your chutney attempt went thumbs down!!

  25. So nice to be able to harvest your own tomatoes, that tomatoes chutney looks delicious! Err...I made tomatoes chutney once and my boys gave it strange looks and refused to taste it too!

  26. Hi Zoe,

    I haven't tasted a chutney before :p
    Yours look great. Can youmplease send some sample to me..LOL

    Lovely home grown tomato!

  27. This is so delicious Zoe! The color is also amazing!