Chutney is originally from India but has evolved into a very popular commonly used condiment. There are many versions of chutney, but many contain high amounts of onion, garlic and high FODMAP fruit like sultanas or apple. This basic but delicious recipe contains only low FODMAP ingredients and is can easily be spiced up according to your taste (see under tips below). It also makes great Christmas presents and is invaluable when you have excess garden produce!
Tomato Chutney
Ingredients: (Makes 40 serves - 2 Tbsp per serve)
- 10 large, ripe roma tomatoes (1300g) - cores removed and diced
- 2 cups (100g) spring onion tops, finely sliced
- 1 large eggplant (400g), diced
- 200g soft brown sugar
- 1/2 cup (125ml) apple cider vinegar
- 3 Tsp (18g) salt
- 3 Tbsp Garlic infused olive oil
- 1 Tsp dried chilli flakes (optional)
- See tips below if you wish to add some other spices
Method:
- In a large saucepan (preferably non-stick), mix all ingredients (chilli optional) and bring to a simmer over a medium heat and stir until the liquid starts to release from the tomatoes and the mixture is simmering. Reduce the heat to low and stir frequently for about 1 hour or until the mixture thickens.
- You will need sterilised jars that have a collective capacity of about 1400 ml. Fill the jars while chutney in still hot, and immediately tighten their lids to completely seal. Allow to cool then label. Store in a cool, draught-free place for up to 1 month and refrigerate once they have been opened.
Tips:
- Add some spice to your recipe! For example 1/2 tsp cloves, 1 tsp cinnamon, 1 tsp allspice, 1 tsp cummin, 1 tsp coriander. Use your imagination and add what you like.
- Add some red capsicum as a substitute for some of the eggplant or tomato (or both).
- This is a terrific recipe to make when tomatoes and eggplant are in season or when you excess garden produce. Use any tomato variety (misshapen, damaged, cherry or whatever) and just work with the weight in the recipe.
