Fiery Tomato chutney with hot Green Chillies, Dates and Ginger/Garlic

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I like to call this my No Recipe Tomato chutney because it’s a chutney I made because I wanted to use up a lot of the ingredients I had in my fridge which would have gone off if I didn’t use them up. Well our grandmother’s managed to cook without recipes so why shouldn’t we?  I only used ingredients I had in the cupboard and have kept the recipe simple.

Ingredients:

  • 600 grams of tomatoes ( I used a new yellow colour variety of tomatoes but you can use any tomatoes)
  • 10-12 very hot green chillies (you can use less or even swap them for sweet thai peppers)
  • 2 tsps minced garlic
  • 2 tsps minced ginger
  • 1 tsp salt
  • 3-4 tsps sugar
  • 3-4 tsp lemon juice
  • 1 tbl Virgin Olive OIl

Method:

1. Wash and slice the tomatoes and transfer them to a non reactive bowl or saucepan.  Allow these to cook on a medium heat until they soften.  Don’t add any water t the tomatoes.
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2.  Slice the chillies and add them to the tomatoes.  Add the salt, ginger, garlic and lemon juice.  Cook for about 10 minutes and allow to cool for 10 minutes.

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3.  Using a hand blender, blend the mixture until nice and smooth.  Taste and add sugar if it tastes too acidic.  Add the Olive oil and allow this mixture to simmer on a low heat until it is nice and thick.   The Olive oil helps to keep the tomato chutney from discolouring.  Allow the chutney  to cool slightly before bottling it in a sterilised bottom.   This with my home made jams will make a perfect addition to my Christmas gifts hamper.

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So do you have any recipes where you don’t need to refer to a recipe?

  • Hungry_Healthy_Happy

    I am loving chutney at the moment, as it goes on so many different summery dishes.

    • MinaJoshi5409

      I agree. With moist of our Indian meals we have a chutney to balance the taste of different foods.

  • Hi Mina, I seldom follow a fixed recipe though most things are based in some way on an original one or are variations of something vaguely similar that worked out well before. Your chutney sounds great; anything with garlic, ginger and hot green chillies is definitely off to a good start !

    • MinaJoshi5409

      Paul – I a;ways encourage my students to try out the recipe but adapt them to their tastes by experimenting with various spices and herbs.

  • Jacqueline Gum

    I’m always mixing together stuff that I am afraid wil go bad…I call it muck-muck:) Most of the time it works out well…once in a while s well that I wish I had written it down. But I have a few that were dismal:) Nothing ventured, I guess! But this looks super:)

  • Tim

    Most of my cooking is no recipe as well. Everything from cereal to sandwiches to full on meals. A pinch of this and a pinch of that. It almost always amazes me that this method works as often as it does.

    • MinaJoshi5409

      Tim- you sound like a very confident chef.

  • Hi Mina – The stuff in my fridge that needs to be used up goes into soup – Its amazing what I throw in there and it always seems to come out good.

  • Heather Haigh

    Oh, I love the sound of this and my lot would love it I think. Got it bookmarked to try out soon. Most of my cooking is made up as I got along but I do like to try out recipes I find, especially from real people on blogs, as you get an insight into what other people enjoy and benefit from their ideas.

  • crystal Ross

    I have just started learning how to cook 8 months ago. My husband is a great cook and he says to always experiment because one could come up with a good recipe. I will get ideas from my husband, his mom, and blogs. This sounds like a delicious recipe! Thanks for sharing! 🙂

    • MinaJoshi5409

      Sometimes the best dishes are the ones you made in a hurry and forgot to write down the recipe or take pictures.

  • Hungry_Healthy_Happy

    I love using dates to sweeten things. Great chutney recipe – it looks really delicious.

  • Beth – http://EncoreWomen.com

    This looks sooo good. I love chutney and this one is different from others and I have all the ingredients. Maybe I’ll use not so hot chillies. We’re getting peppers in our garden now.

  • Hello Mina,
    I love chutney, especially mango. Now this looks like a “start your aircraft engines” kind of a recipe.
    The combination of fiery tomatoes, ginger and garlic sound delicious. I’ll probably tone it down on the peepers though. Cheers!

    • MinaJoshi5409

      Bill – the chillies do get milder in a couple of days once they mix with the other ingredients.

  • Mina, my daughter would love this. I’ve started to make Indian food, at least how we interpret it! Some puffy bread and a bit of this spicy chutney, and my daughter is happy. Thanks for being a great teacher.

    • MinaJoshi5409

      Leora – do share some of your food pictures!

  • That sounds delicious Mina! And super easy too. Now if only my tomato plant would start producing!!

  • Donna Janke

    I’ve never considered making my own chutney, but this recipe sounds worth a try. I’ve saving it for later in the summer when fresh tomatoes are plentiful.

  • Debra Yearwood

    This looks so tasty and the kind of thing you could add to other recipes to help them along or give them some kick.

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