Natural Red Tomato Chutney is a traditional British recipe for a classic Indian-inspired preserve of tomatoes and onions in spiced vinegar with mustard powder that makes an excellent breakfast condiment. The full recipe is presented here and I hope you enjoy this classic British version of: Natural Red Tomato Chutney.
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Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
This version is lightly spiced and has just sufficient hint of mustard powder to make it an excellent breakfast accompaniment.
Combine the skinned and chopped tomatoes with the onions in a non-reactive saucepan. Pour over 150ml of the vinegar then bring the mixture to a boil. Reduce to a simmer and cook, uncovered, for about 30 minutes, or until the onions are soft.
Add all the remaining ingredients, return to a simmer then cook for a further 30 minutes, or until the flavours have melded and the chutney is thick. Spoon the hot chutney into sterilized jars that have been warmed in the oven. Seal immediately then store in a cool, dark, cupboard for at least 2 months before using.
In fact, if not opened the chutney will keep for a year or more. Once opened, however, store in the refrigerator. This makes and excellent accompaniment for breakfast sausages.
