Recipe Smoky Tomato Chutney

karadekoolaid

karadekoolaid

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Caracas, Venezuela
Ingredients: (Makes 4-5 230cc jars)
1 kg fresh, ripe tomatoes
350 gms onions
1 tbsp olive oil, or vegetable oil
12 cloves garlic
300 mls red wine vinegar
435 gms sugar
2 1/2 tsps paprika
3/4 tsp cumin powder
1 1/2 Tbsps chilpotle en adobo ( chilpotle peppers in sauce) or 1 tbsp chilpotle powder
1 1/4 Tbsps salt

Method:
  • Slice half the quantity of tomatoes and all the onions into thick rounds, sprinkle with a little salt and olive oil. Mix briefly and then grill until there are grill marks on the veg. (I used the BBQ outside and two griddle plates. That ensures the veggies don't get direct heat but also that you get the lovely grill marks on them. You don't have to do this on the grill; you can use a skillet/cast iron pan with ridges, or what ever you have available. I used charcoal and mango wood for the fire. You want to get some smoke in there) Turn the veggies once so they're marked on both sides. Remove and set aside. You can put the whole garlic cloves on the grill during the last 5-10 minutes as well.
  • Dice the grilled tomatoes and onion and put them in a large stainless steel pot.
  • Chop up the garlic really small and add that as well.
  • Dice the fresh tomatoes - into the pan.
  • Add all the other ingredients, stir well to mix and bring to a boil,
  • Once the chutney begins to boil, reduce the heat to a simmer. Cook for about 35-40 minutes, stirring frequently to avoid the chutney sticking on the bottom and burning.
  • When the chutney is thick and has darkened, remove, put into sterilised jars, put on the lid and store.
  • The chutney can be eaten immediately, but is best left for about a month to mature. It will last for ages; I've just finished a jar I made in 2020.
    Smoked Tomato 1.jpg
    Smoked Tomato 2.jpg
    Smoked Tomato 3.jpg
    Smoked Tomato4.jpg
    Smoked Tomato 5.jpg
 
Last edited:
karadekoolaid said:
Ingredients:
1 kg fresh, ripe tomatoes
350 gms onions
1 tbsp olive oil, or vegetable oil
12 cloves garlic
300 mls red wine vinegar
435 gms sugar
2 1/2 tsps paprika
3/4 tsp cumin powder
1 1/2 Tbsps chilpotle en adobo ( chilpotle peppers in sauce) or 1 tbsp chilpotle powder
1 1/4 Tbsps salt

Method:
  • Slice half the quantity of tomatoes and all the onions into thick rounds, sprinkle with a little salt and olive oil. Mix briefly and then grill until there are grill marks on the veg. (I used the BBQ outside and two griddle plates. That ensures the veggies don't get direct heat but also that you get the lovely grill marks on them. You don't have to do this on the grill; you can use a skillet/cast iron pan with ridges, or what ever you have available. I used charcoal and mango wood for the fire. You want to get some smoke in there) Turn the veggies once so they're marked on both sides. Remove and set aside. You can put the whole garlic cloves on the grill during the last 5-10 minutes as well.
  • Dice the grilled tomatoes and onion and put them in a large stainless steel pot.
  • Chop up the garlic really small and add that as well.
  • Dice the fresh tomatoes - into the pan.
  • Add all the other ingredients, stir well to mix and bring to a boil,
  • Once the chutney begins to boil, reduce the heat to a simmer. Cook for about 35-40 minutes, stirring frequently to avoid the chutney sticking on the bottom and burning.
  • When the chutney is thick and has darkened, remove, put into sterilised jars, put on the lid and store.
  • The chutney can be eaten immediately, but is best left for about a month to mature. It will last for ages; I've just finished a jar I made in 2020.View attachment 117913View attachment 117914View attachment 117915View attachment 117917View attachment 117916
Click to expand...
I feel I can taste this, superb 👌
ABB 😆
Thanks for the pics, makes it easy to follow.
 
Practical note:
I developed this recipe over 4 months. I love a good tomato chutney, but the first ones I made were too thin, lacked tomato flavour and were a bit too sweet.second time round, I cut down on the cumin, added paprika, used less sugar, added more fresh tomatoes and a bit more vinegar. Third time; less vinegar,sugar was fine, paprika fine, tomato flavour was pronounced, adjusted the chilpotle and then, finally, it worked for me. Year 2006.
I mention all this because, if any of you are interested in making your own chutneys/conserves/ hot pepper sauces, they rarely work out perfectly the first time . You'll eat it, of course, because you made it, but you need to be auto-critical. Taste the chutney when you're cooking it, taste the following day when it's cold, and taste a month later. This is also a very good way of developing a "Taste Memory".
 
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