Jamie Oliver Green Tomato Chutney is made with garlic, ginger, green chillies, ripe tomatoes, sesame seed oil, black mustard seeds, cumin seeds, urad daal, caster sugar, and sea salt. This flavorful chutney recipe creates a versatile condiment that takes about 45 minutes to prepare and can serve up to 10 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Miso Aubergine
- Jamie Oliver Cauliflower And Broccoli Cheese
- Jamie Oliver Gluten Free Scones
💚 Why You’ll Love This Green Tomato Chutney Recipe:
- Tasty Flavor: The mix of green tomatoes, garlic, ginger, and spices makes a yummy and tangy chutney.
- Goes with Many Foods: You can eat this chutney with grilled meats, sandwiches, and cheese.
- Simple to Make: This jamie oliver recipe is easy to follow with simple steps and ingredients you can find easily.
- Healthy Choice: This chutney uses fresh and natural ingredients, making it a healthier option.
- Keeps Well: You can store it in the fridge and enjoy it for several days and stay fresh.
🌶 Jamie Oliver Green Tomato Chutney Ingredients
- 8-10 cloves of garlic
- 1-inch (2.5 cm) piece of ginger
- 2 fresh green chillies
- 2 1/4 cups (500g) ripe green or red tomatoes
- 4 tablespoons sesame seed oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad daal (split black lentils)
- 1 teaspoon caster sugar
- 1 teaspoon sea salt
🍵 How To Make Jamie Oliver Green Tomato Chutney
- Prepare the Ingredients: First, peel and finely chop the garlic and ginger. Then, finely chop the chilies.
- Make the Paste:Â Next, use a pestle and mortar to mash the garlic, ginger, and chilies into a paste.
- Blanch the Tomatoes:Â After this, make a small cut on the top of each tomato. Lower them into a large saucepan of boiling water for 1-2 minutes, then transfer them to cold water. Peel off the skins and chop the tomatoes into small pieces.
- Cook the Tomatoes:Â Then, cook the chopped tomatoes in a pan over low heat for 10-12 minutes to remove excess moisture. Transfer the tomatoes to a bowl and set them aside.
- Heat the Spices: After this, heat 4 tablespoons of sesame seed oil in the same pan. When the oil is hot, add the mustard seeds, cumin seeds, and urad daal. Cook until they start to sizzle.
- Add the Paste:Â Next, add the garlic, ginger, and chili paste to the pan. Cook for 3-4 minutes.
- Combine and Cook: Then, add the cooked tomatoes back into the pan. Cook for another 5-10 minutes. Add 1 teaspoon of sea salt and the caster sugar. Mix well.
- Serve: Finally, this chutney can be served hot or cold.Â
đź’ Recipe Tips
- Blanch Tomatoes Correctly: Don’t leave tomatoes in boiling water for more than 2 minutes so they don’t get too soft.
- Cook Tomatoes Right: Cook the tomatoes until the extra water is gone, but don’t let them get too mushy.
- Heat Oil Properly: Make sure the oil is hot before adding mustard seeds, cumin seeds, and urad daal to get the best flavor.
- Stir Often: Keep stirring the chutney while it cooks to stop it from sticking and burning.
🧆 What To Serve With Green Tomato Chutney?
Green Tomato Chutney pairs well with grilled meats, cheese platters, roasted vegetables, and sandwiches. It also can be served alongside curries, rice, salads, and wraps for a delicious meal.
🎚 How To Store Leftovers Green Tomato Chutney?
- Refrigerate: Store the chutney in an airtight container in the fridge. It will stay fresh for 4-5 days.
- Freeze: To keep it longer, freeze the chutney in a freezer-safe container for up to 3 months. Thaw in the fridge before using.
FAQs
Can I Reheat Green Tomato Chutney?
Technically, yes, you can reheat green tomato chutney, but I don’t recommend it. I tried, and the taste was different. I highly recommend eating it fresh. If you store it in the fridge, keep it at room temperature for about 30 minutes before serving.
Can I Make This Chutney In A Slow Cooker?
Yes, you can make this chutney in a slow cooker. Cook the tomatoes separately as instructed, then transfer everything to the slow cooker and cook on low for 4-6 hours.
Do I Need To Peel Green Tomatoes For Chutney?
Yes, peeling the tomatoes helps achieve a smoother texture for the chutney. Blanch the tomatoes in boiling water for 1-2 minutes, then transfer to cold water to easily peel the skins.
Try More Jamie Oliver Recipes:
Jamie Oliver Green Tomato Chutney Nutrition Facts
- Calories 16
- Total Fat 1g
- Saturated Fat 1g
- Sodium 22mg
- Total Carbs 4g
- Net Carbs 4g
- Dietary Fiber 0g
- Sugars 3g
- Protein 1g
Jamie Oliver Green Tomato Chutney
Description
Jamie Oliver Green Tomato Chutney is made with garlic, ginger, green chillies, ripe tomatoes, sesame seed oil, black mustard seeds, cumin seeds, urad daal, caster sugar, and sea salt. This flavorful chutney recipe creates a versatile condiment that takes about 45 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Ingredients: First, peel and finely chop the garlic and ginger. Then, finely chop the chilies.
- Make the Paste:Â Next, use a pestle and mortar to mash the garlic, ginger, and chilies into a paste.
- Blanch the Tomatoes:Â After this, make a small cut on the top of each tomato. Lower them into a large saucepan of boiling water for 1-2 minutes, then transfer them to cold water. Peel off the skins and chop the tomatoes into small pieces.
- Cook the Tomatoes:Â Then, cook the chopped tomatoes in a pan over low heat for 10-12 minutes to remove excess moisture. Transfer the tomatoes to a bowl and set them aside.
- Heat the Spices: After this, heat 4 tablespoons of sesame seed oil in the same pan. When the oil is hot, add the mustard seeds, cumin seeds, and urad daal. Cook until they start to sizzle.
- Add the Paste:Â Next, add the garlic, ginger, and chili paste to the pan. Cook for 3-4 minutes.
- Combine and Cook: Then, add the cooked tomatoes back into the pan. Cook for another 5-10 minutes. Add 1 teaspoon of sea salt and the caster sugar. Mix well.
- Serve: Finally, this chutney can be served hot or cold.Â
Notes
- Blanch Tomatoes Correctly: Don’t leave tomatoes in boiling water for more than 2 minutes so they don’t get too soft.
- Cook Tomatoes Right: Cook the tomatoes until the extra water is gone, but don’t let them get too mushy.
- Heat Oil Properly:Â Make sure the oil is hot before adding mustard seeds, cumin seeds, and urad daal to get the best flavor.
- Stir Often:Â Keep stirring the chutney while it cooks to stop it from sticking and burning.