Gordon Ramsay’s Tomato Chutney Recipe

This Gordon Ramsay’s Tomato Chutney Recipe is a tangy and spiced recipe, which is made with ripe tomatoes and cider vinegar. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes of active time.

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Gordon Ramsay’s Tomato Chutney Recipe Ingredients

• 1.5kg ripe tomatoes
• 500g onions
• 1 tbsp fine salt
• 3–4 garlic cloves, crushed
• 300ml cider vinegar (or white wine vinegar)
• 250g golden granulated sugar
• Optional: 2 tsp cornflour + water

Spice mix:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp celery seeds
• 1 tsp black mustard seeds
• ¼ tsp paprika
• ½ tsp crushed black pepper

How To Make Gordon Ramsay’s Tomato Chutney

1. Prepare the tomatoes: To easily peel the tomatoes, score a small ‘X’ on the bottom of each one. Blanch them in boiling water for about 1 minute, then immediately transfer them to an ice bath (this is called shocking). The skins should slip off easily. Chop the peeled tomatoes.
2. Salt and rest: In a large non-reactive bowl, combine the chopped tomatoes and onions with the salt. Cover and let it rest for 12 to 24 hours. This process draws out excess water. After resting, drain the mixture well.
3. Start the cook: Place the drained tomato and onion mixture in a wide, heavy-bottomed pot. Add the crushed garlic and vinegar. Bring to a simmer and cook for 20 minutes.
4. Toast and add spices: While the chutney simmers, toast the cumin, coriander, celery, and mustard seeds in a dry pan over medium heat for about a minute until fragrant. Lightly crush them with a mortar and pestle or the back of a spoon. Add the crushed spices, paprika, and black pepper to the pot and simmer for 5 more minutes.
5. Add sugar and reduce: Stir in the sugar until it has completely dissolved. Continue to simmer, uncovered, for 30–40 minutes, stirring occasionally, until the chutney has thickened and is rich and glossy.
6. Thicken if needed: If the chutney is not as thick as you’d like, you can mix the cornflour with a little cold water to make a slurry. Stir it into the chutney and simmer for 5 more minutes.
7. Jar and store: Carefully ladle the hot chutney into sterilized jars, seal them, and let them cool. For the best flavor, let the chutney mature for a few days before opening.

Recipe Tips

• How do I get the chutney to thicken faster? Use a wide, shallow pot instead of a deep one. This increases the surface area, which helps the liquid evaporate much more quickly, reducing your simmering time.
• How do I keep the chutney from burning? After you add the sugar, the mixture is more prone to scorching. Reduce the heat to a gentle simmer and stir it more frequently, especially towards the end of the cooking time.
• Why does my chutney taste too sweet or sour? Tomatoes can vary greatly in sweetness and acidity. It’s important to taste the chutney near the end of the cooking time. You can balance it by adding a little more sugar if it’s too tart, or a splash more vinegar if it’s too sweet.
• Why do I need to rest the tomatoes and onions in salt? This step, called macerating, is crucial. The salt draws a significant amount of water out of the vegetables before you start cooking, which results in a thicker, more intensely flavored chutney and a shorter cooking time.

What To Serve With Tomato Chutney

This versatile condiment is a fantastic addition to many dishes. It pairs wonderfully with:

• A cheese board, especially with a sharp cheddar or creamy brie
• Ploughman’s lunch
• Sandwiches and burgers
• Curries and savory pies
• Grilled meats like pork chops or sausages

How To Store Tomato Chutney

Store: Once jarred and sealed, store the unopened chutney in a cool, dark place like a pantry for up to 6 months. Refrigerate: After opening, store the chutney in the refrigerator, where it will last for several weeks.

Tomato Chutney Nutrition Facts

• Calories: 10 kcal
• Carbohydrates: 2g
• Protein: 0.2g
• Fat: 0.1g
• Saturated Fat: 0g
• Sodium: 150mg

Nutrition information is estimated per tablespoon and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Roasted Tomato Soup Recipe
• Gordon Ramsay’s Bacon and Leek Quiche Recipe
• Gordon Ramsay’s Bolognese Sauce Recipe