🔕 🔔

My Basket ()

All questions

What should I use as a tomato chutney substitute? Ketchup with some spices? Thanks.

asked by @tnewbold almost 7 years ago
1 answer 12023 views
B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added almost 7 years ago

What recipe are you using it in? I would not use ketchup, except perhaps as a last resort. I'd finely chop a fresh tomato or two, would add a tablespoon per tomato of cider vinegar (or red or white wine vinegar in the alternative), a tablespoon of brown sugar, some Worcestershire sauce, some crushed mustard seeds (or 1/2 teaspoon coarse brown mustard), a pinch of ground coriander and some red pepper flakes, if you want some heat. I'd stir that up. cook it gently for about five minutes, then let it sit for an hour. If it were not possible to do this, and the purpose of the chutney was simple to add the chutney flavor to the recipe, I'd use a good ketchup, ideally with an equal amount of diced fresh or canned tomatoes, and add the spices noted above, and vinegar equal to a third of the total volume of the ketchup and/or tomatoes. Good luck! ;o)

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.