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Old-Fashioned Tomato Chutney/Chili Sauce
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Remember that wonderful, home-made tomato chutney or chili sauce that you could only get once a year from your grandma or aunt or neighbour, or pick up at a fall fair & bake sale? We called it chili sauce in our house but you may know it as a tomato chutney. It’s nothing like the commercial products that you find in the grocery store, so unless you have a personal source, it’s the stuff of memories. I’ve tried several fruit-based recipe versions over the years, but nothing really worked until now. I decided to drop the fruit, focus on the tomato and pepper combination and see how it turned out – and it turned out great! More importantly, I’ve used easy to find ingredients (no need to buy, wash & peel a bushel of field tomatoes) and smaller proportions so you can make it at home whenever you want and not be left with 3 years worth of product on the shelf. I also used a small slow cooker to avoid burning and so I could leave it to do other things. I recommend the slow cooker method but if you have to use the stove, keep the heat low after it comes to a boil, and stir often to avoid any sticking on the bottom. Here you go…enjoy!
Ingredients
1 tin diced tomatoes
1 tin diced tomatoes with chili peppers OR mexican salsa (hotness depends on your personal preference)
1 onion, diced
1/2 red pepper and 1/2 green pepper, diced
1 celery stick, chopped
1/4 t cinnamon*
1/8 t (ea) – nutmeg, ginger, ground cloves*
[If you don’t have these 4 spices, you can also use 1/2 t pumpkin pie spice!]
salt & pepper to taste
1/3 cup vinegar (white, red wine vinegar, or malt vinegar)
1/3 cup sugar
1/2 T pickling spice
*Optional for subtle taste variations: also add 1/8 t garam masala OR chinese 5-spice OR chili seasoning]
Instructions
Add to the slow cooker on high, or saucepan on medium:
1 tin diced tomatoes
1 tin diced tomatoes with chili peppers OR mexican salsa (hotness depends on your personal preference)
1 onion, diced
1/2 red pepper and 1/2 green pepper, diced
1 celery stick, chopped
1/4 t cinnamon*
1/8 t (ea) – nutmeg, ginger, ground cloves*
[If you don’t have these 4 spices, you can also use 1/2 t pumpkin pie spice!]
salt & pepper to taste
1/3 cup vinegar (white, red wine vinegar, or malt vinegar)
1/3 cup sugar
[*Optional for subtle taste variations: also add 1/8 t garam masala OR chinese 5-spice OR chili seasoning]
Stir well to combine and add a spice bag containing 1/2 T pickling spice.
Set slow cooker to high. On the stove, reduce heat to low after it comes to boil. Allow to simmer for 1-2 hours, until all vegetables are cooked and soft, and the mixture is starting to thicken slightly. Stir occasionally.
Once cooked through, remove the spice bag & discard. Put about 1/2 the cooked tomatoes into blender or puree in food processor. Add this back into the remaining tomato mixture and continue to simmer for another hour until reduced and thickened to the consistency of a chutney or chili sauce. Remove from heat and cool slightly. Package in small jars or freezer containers. Cool, then refrigerate or freeze.
Warning – you may never use ketchup again once you taste this!