Hamdi Saidani This Gordon Ramsay’s Tomato Chutney Recipe is a tangy and sweet recipe, which is made with ripe tomatoes and onions. It’s a classic, foolproof recipe, ready in about 14 hours (including overnight resting).
Gordon Ramsay’s Tomato Chutney Recipe Ingredients
For the Chutney:
- 1.5kg ripe tomatoes
- 500g onions, finely chopped
- 1 tbsp fine salt
- 3–4 garlic cloves, crushed
- 300ml cider vinegar (or white wine vinegar)
- 250g golden granulated sugar
For the Spice Mix:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp celery seeds
- 1 tsp black mustard seeds
- ¼ tsp paprika
- ½ tsp crushed black pepper
For Thickening (Optional):
- 2 tsp cornflour mixed with 2 tbsp cold water
How To Make Gordon Ramsay’s Tomato Chutney Recipe
- Prepare the Tomatoes: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each tomato. Blanch the tomatoes in boiling water for 30-60 seconds, until the skins start to split. Immediately transfer them to a bowl of ice water to shock them. Once cool, peel the skins off, and roughly chop the tomatoes.
- Salt and Rest: In a large, non-reactive bowl, combine the chopped tomatoes and onions with the fine salt. Cover and let the mixture rest for 12 to 24 hours. After resting, drain off all the excess liquid that has been drawn out.
- Initial Cook: Transfer the drained tomato and onion mixture to a large, wide pot. Add the crushed garlic and vinegar. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Toast and Add Spices: While the chutney simmers, place the cumin, coriander, celery, and mustard seeds in a small, dry pan. Toast over medium heat for 1-2 minutes until fragrant. Lightly crush the toasted seeds using a mortar and pestle or the back of a spoon.
- Simmer with Spices: Add the crushed spices, paprika, and black pepper to the pot. Stir and continue to simmer for another 5 minutes.
- Add Sugar and Reduce: Stir in the sugar until it has completely dissolved. Continue to simmer the chutney, uncovered, for 30–40 minutes, stirring occasionally, until it has thickened and reduced.
- Thicken and Jar (Optional): If the chutney is not as thick as you’d like, stir in the cornflour slurry (cornflour mixed with water). Simmer for 5 more minutes until thickened. Carefully ladle the hot chutney into sterilized jars, seal them, and let them cool.
Recipe Tips
- How do I get my chutney to thicken faster? Use a wide, shallow pot rather than a deep one. This creates a larger surface area, which allows the liquid to evaporate more quickly as the chutney simmers.
- How to prevent the chutney from burning? Once you add the sugar, the chutney is more prone to scorching. Reduce the heat to a gentle simmer and stir it every 5-10 minutes, making sure to scrape the bottom of the pot.
- Should I adjust the flavor at the end? Yes. The sweetness and acidity of tomatoes can vary greatly. Near the end of the cooking time, taste the chutney. You may need to add a little more sugar to balance the vinegar or a splash more vinegar to cut the sweetness.
- Why should I rest the chutney after jarring? Allowing the chutney to mature in the sealed jar for at least a few days (or even weeks) before opening allows the flavors to meld, deepen, and mellow out for a much more complex and delicious final product.
What To Serve With Tomato Chutney
This versatile condiment is a fantastic addition to many dishes.
- A cheese board with sharp cheddar or creamy brie
- Ploughman’s lunch with ham and crusty bread
- Alongside curries or savory pies
- In sandwiches and burgers
- With grilled meats or sausages
How To Store Tomato Chutney
Pantry: If properly sealed in sterilized jars, the chutney can be stored in a cool, dark place for up to 6 months. Refrigerate: Once a jar is opened, it should be stored in the refrigerator and consumed within 4-6 weeks.
Gordon Ramsay’s Tomato Chutney Nutrition Facts
- Serving: 1 tablespoon
- Calories: 40kcal
- Protein: 0.5g
- Fat: 0.2g
- Carbohydrates: 9g
- Sugar: 8g
- Sodium: 150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the tomatoes?
Yes, for the best texture, it’s important to peel the tomatoes. Blanching and shocking them makes this process very quick and easy. Tomato skins can become tough and curly during the long cooking process, which can be unpleasant in the final chutney.
What’s the purpose of salting and resting the tomatoes and onions?
This process, called maceration, draws out a significant amount of excess water from the vegetables. This not only helps the chutney to thicken faster during cooking but also results in a more concentrated, richer tomato flavor.
Can I use a different vinegar or sugar?
Yes, you can substitute white wine vinegar for the cider vinegar. For the sugar, you can use regular granulated sugar, but golden granulated sugar or a light brown sugar will add a slightly deeper, more caramelly flavor.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Overnight Oats Recipe
- Gordon Ramsay’s Glazed Carrots Recipe
- Gordon Ramsay’s Potato Crusted Halibut Recipe
Gordon Ramsay’s Tomato Chutney Recipe
Description
A rich, deeply flavorful, and perfectly spiced tomato chutney with a beautiful balance of sweet and tangy notes, perfect for preserving summer tomatoes.
Ingredients
Instructions
- Blanch, peel, and chop the tomatoes.
- Combine chopped tomatoes and onions with salt in a large bowl, cover, and let rest for 12-24 hours. Drain off all liquid.
- In a large pot, cook the drained tomato/onion mixture with garlic and vinegar for 20 minutes.
- Toast the whole spices in a dry pan, lightly crush them, and add to the pot. Simmer for 5 minutes.
- Stir in the sugar until dissolved. Simmer gently for 30-40 minutes, stirring occasionally, until thick.
- If needed, thicken with a cornflour slurry and simmer for 5 more minutes.
- Ladle the hot chutney into sterilized jars and seal. Let it mature for a few days for the best flavor.
Notes
- u003cliu003eUse a wide pot for a larger surface area, which will help the chutney reduce and thicken more quickly.u003c/liu003eu003cliu003eBe sure to stir the chutney, especially after adding the sugar, to prevent it from scorching on the bottom of the pot.u003c/liu003eu003cliu003eAlways label and date your jars. The flavor of the chutney will improve and deepen as it ages.u003c/liu003eu003cliu003eThe sweetness of tomatoes varies; taste the chutney near the end of cooking and adjust the sugar or vinegar to your preference.u003c/liu003e
