Tomato chutney is a vibrant, versatile condiment that adds a burst of flavour to any meal while aligning beautifully with a vegan and sustainable lifestyle. Made with simple, plant-based ingredients, this recipe is a celebration of seasonal produce and mindful cooking. Whether you’re looking to reduce food waste by using ripe or overripe tomatoes or seeking a wholesome alternative to store-bought spreads, this chutney offers a delicious way to embrace sustainability without compromising on taste. Perfect for pairing with breads, curries, or snacks, it’s a flavourful reminder that conscious choices can be both satisfying and delicious.
Ingredients:
- 1kg tomatoes
- 80g white onion
- olive oil
- Sea salt and freshly cracked black pepper
- 1 garlic clove (smoked)
- 1/4 tsp ground coriander seeds
- 20g maple syrup
- 20g distilled malt vinegar
- 500g water
- ¼ tsp ground nutmeg
- 1 bay leaves
- Zest of ½ lemon
- Salt and pepper to taste
Preparation method:
- Preheat the oven to 120° Celsius. Halve the tomatoes, place on a baking tray, cut side up, sprinkle with olive oil and salt and pepper and slowly roast for 1–1 ½ hours.
- Fine dice the onion and sweat it in a pot on low heat in some olive oil till translucent (no colour).
- Add diced garlic and ground spices and bay leaves; sweat for 1 min.
- Add honey, tomato, and vinegar and bring to a boil; reduce heat and simmer for about 1-2 hours.
- Once reduced into a thick compote. Season with salt and pepper.
- Ladle into warm, dry sterilised jars, and seal.
- Let it mature in a cool, dark place for at least 4 weeks. Keeps for up to 6 months to a year unopened. Once opened, refrigerate and eat within 4 months.
“We believe in using seasonal vegetables and local produce to create sustainably-sourced gourmet food. Creative and adventurous, our dishes are full of flavour and texture. Glas is the vegetarian and vegan restaurant for everyone to enjoy” – Glas Restaurant