Have I ever told you how much I love curry" Oh I have" Well then, I won?t bore you with another post about curry. No, I?ll tell you all about curry?s best friend, tomato chutney, instead. Muahhahhah.
So what is tomato chutney"
Chutneys have been around for a long time, and come in all forms and guises. Made from virtually any type of fruit or vegetable, the style of chutney varies wildly. In India, chutneys were often made and eaten fresh with just a little (if any) sugar for sweetness, whereas British style chutneys were often kept preserved for weeks or even months at a time. That preservation required much more sugar, and in today?s industry (India included) many manufactured chutneys contain SO MUCH SUGAR. I mean, seriously. We?re not against a little sugar at the right time (check out the Angry Chef?s investigation if you haven?t already), but in many chutneys nowadays it?s the main ingredient. THE MAIN INGREDIENT! Sure it tastes good, but you might as well buy jam instead.
So what should a tomato chutney really be like"
What we?re looking for here is to make a chutney based on the best of both worlds. We want something made with fresh ingredients, that?s not sour but a little sweet, and made with only minimal sugar. As always, we want our food quick, and it would be helpful if the chutney would also last in the fridge for a couple of weeks. This is tomato chutney.
Of course, tomato is the primary ingredient here, mixed with a little sugar and som...