I had a glut of tomatoes this year, so what better way to use them up than by making this delicious gluten-free Tomato Chutney?
I am thrilled to share a scrumptious gluten-free tomato chutney recipe to make your taste buds dance.
As someone always looking for tasty, safe options, I stumbled upon this gem and simply had to share it with you.
It’s perfect for jazzing up your meals or as a lovely homemade gift.
It pairs perfectly with cheese, cold meats, and pasta, as a sandwich filler, and can be added into curries for more texture and kick.
I love to make this a gift for Christmas, as it never fails to bring a smile to my friends and family when I gift it.
What you’ll love about this recipe
- It’s naturally gluten-free, so no worries about hidden nasties
- The blend of spices creates a delightful balance of sweet and tangy flavours
- It’s versatile – great with cheese, meats, or as a sandwich spread
- You can make a big batch and enjoy it for months
- It’s a brilliant way to use up those extra tomatoes from your garden
Ingredients
Tomatoes: You’ll need 1 kg of ripe tomatoes. Choose the juiciest ones you can find for the best flavor.
Onions & Garlic: Grab 500g of red onions and 5 garlic cloves. They’ll add a lovely depth to your chutney.
Fresh Ginger: You will need 4cm of fresh ginger for a rich warmness.
Sugar: You’ll need 250g of brown sugar to balance out the acidity.
Vinegar: 150ml of red wine vinegar is essential for that tangy kick.
Spices: A mix of 1/2 tsp cumin seeds, 1/2 tsp chili flakes, 1/4 tsp paprika, nd 6 cardamon pods will give your chutney its distinctive flavor instructions
Start by chopping your tomatoes, and red onions into small chunks. Pop them into a large pan along with the sugar, vinegar, and spices.
Give everything a good stir and bring the mixture to a boil. Once it’s bubbling away, turn the heat down and let it simmer gently.
Now, here’s where patience comes in handy. Let your chutney simmer for about 1 hour, stirring occasionally. You’ll know it’s ready when it’s thick and glossy.
While it’s still hot, carefully spoon your chutney into sterilized jars. Seal them up tight and let them cool completely.
What to serve with Tomato Chutney
This versatile chutney is a brilliant addition to so many dishes. It’s absolutely smashing with a plowman’s lunch – think crusty gluten-free bread, sharp cheddar, and a dollop of this tangy chutney.
For a quick and easy meal, try it spread on a gluten-free sandwich or wrap. It adds a lovely zing to cold meats or cheese.
If you’re feeling fancy, serve it alongside some gluten-free crackers and a selection of cheeses for a delightful appetizer. It’s sure to impress your guests, coeliac or not!
Ready to make your own gluten-free tomato chutney? Then let’s go!
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Unforgettable Gluten-Free Tomato Chutney Recipe
Equipment
- 4 500g Sterilised Jars
- 1 Wooden Spoon
- 1 Saucepan
- 1 Chopping Board
- 1 Sharp Knife
- 1 Weighing scales
- 1 Tea Spoon
- 1 Measuring Jug
- 4 Jar Labels
Ingredients
- 1 kg Tomatoes (2.2 lbs)
- 500 g Red onions (17 oz)
- 5 Garlic cloves
- 1/4 tsp Paprika
- 1/2 tsp Chilli flakes
- 1/2 Cumin seeds
- 6 Cardamom pods bashed
- 4 cm Fresh ginger
- 250 g Brown sugar
- 150 ml Red wine vinegar (5 fl oz)
Instructions
- Chop the tomatoes and the red onion.
- Put them into a large pan, add crushed garlic, and finely chopped ginger, and fry together.
- Add all the spices, sugar,r, and red wine vinegar.
- Mix this all together well.
- Bring the saucepan to a boil, turn down the heat, and let it simmer for up to an hour (regularly check it is not sticking and burning).
- Stir the saucepan occasionally to stop the chutney from sticking and burning. When the liquid has reduced and the mixture looks thick it will be ready.
- Spoon the chutney into steristerilized, label, and store in a cool dark place for up to six months.
- Once opened, store the chutney in the fridge and ensure that you eat it within 6 weeks.
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