Make Your Own Tomato Chutney: Fresh And Flavorful
When talking about authentic, truly South African dishes, what naturally comes to mind is rooibos tea, Cape Malay-style curry, biltong, bunny chow, freshly baked rusks and milk tart – these are elements that will simply not be found in the same manner anywhere else in the world. One item that is usually used to complement the majority of traditional dishes is the uber-versatile chutney sauce. This delicious, tangy sauce goes fantastic with bolognaise or meatballs, on sarmies or sandwiches alike. Made at home with fresh ingredients, these meals have never tasted better! This recipe allows you to take the traditional sauce and make it your own, flavoring it to your personal tastes – and it will be much loved by all.
- 1.5 – 2 kg ripe tomatoes, peeled and roughly chopped, where half of the pips have been removed
- 500 g onions, finely chopped
- 50 – 75 ml finely grated fresh ginger
- 3 – 4 large garlic houses, bruised
- 400 ml soft brown sugar
- 450 ml red wine or grape vinegar
- 10 ml whole mustard seeds or 15 ml dry mustard powder
- 20 ml ground coriander
- 2 red chilies with pips, finely chopped
- 15 black pepper kernels
- Olive oil, for sealing
1. Place tomatoes, onions, ginger and garlic in a large pot and slowly bring to the boil. When it has reached boiling point, bring the heat down and simmer uncovered for 15 – 20 minutes or until tomatoes start to become soft.
2. Add the rest of the ingredients one by one and stir until all the sugar has dissolved. Simmer for 1.5 hours uncovered over a low heat or until the mixture becomes thick and flavorful. The tomatoes should not become too dark or be cooked too soft.
3. Pour hot water into glass jars and their lids and allow to stand for 10 minutes. Remove water and ladle the chutney into the warm jars. Pour a little olive oil on top and seal while still warm.
4. Store in a cool, dark place.
This chutney recipe
We extracted this recipe from Onthou Kos by Heleen Meyer.
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When it comes to healthy eating and nutritious meals, salads are often high at the top of the list, and for good reason. They can easily be freshly prepared, are rich in nutrients and fibre, and a great meal option if weight-loss is your goal. However, your good old daily green salad can start to feel a tad repetitive if you don’t mix up the ingredients from time to time. This one – from Chef Kenneth Ngubane’s table – sports rich flavors, healthy fats and some protein in the form of biltong and blue cheese, along with your daily dose of vegetables, thereby giving you a great alternative to your usual lunch or dinner meal.