Thermomix Tomato Chutney - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

Why is my homemade chutney not thickening? ›

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry. Gradually add the mixture to the chutney while stirring. Cook for a few more minutes until the chutney thickens. Add ground nuts: Add some ground nuts like almonds or cashews to the chutney, which will help thicken it.

Tomato chutney can be enjoyed as a condiment with cheese and crackers, as a topping for burgers or sandwiches, or as a side accompaniment to curries and Indian dishes. Its versatility and rich, savory taste make it a delicious addition to any meal.

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Check That The Chutney Is Ready For Potting

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

I find the seeds of fresh tomatoes to be the cause of the bitterness. Try to remove as many seeds as possible by squeezing tomatoes after blanching and peeling. Its hard to get them all but that is okay. Then a bit of cane sugar.

Do you put homemade chutney in jars hot or cold? ›

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

You can fix runny green chutney by adding some fried gram (chickpea lentils) to it. Here is how to do it: Put the fried gram in the blender jar and grind it to a smooth powder. Then add the rest of the ingredients and blend them to a smooth paste.

Flour and/or corn starch are two of the most common thickening agents. You can also use a couple T of pasta water to thicken a white sauce. I have also used a finely grated potato to thicken soup.

According to the recipe you cook the chutney for 30 - 40 mins until it starts to thicken.

To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal. But keep in mind that with coconut or roasted chana dal, the flavor and taste will change. You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.