Tomato chutney

Tomato Chutney is a type of chutney that is predominantly made from tomatoes. It is a popular condiment in various cuisines around the world, including Indian, British, and American.

Origins and History

Tomato chutney has its roots in Indian cuisine, where it is known as tamatar ki chutney. The use of tomatoes in chutney can be traced back to the 16th century when the fruit was first introduced to India by Portuguese explorers. In the United Kingdom, tomato chutney became popular during the Victorian era, as part of the trend of serving chutneys with cheese and cold meats.

Preparation

The basic ingredients of tomato chutney are ripe tomatoes, vinegar, sugar, and spices. The tomatoes are first blanched and peeled, then cooked with the other ingredients until they reach a jam-like consistency. The chutney is then preserved by canning or bottling. Variations of the recipe may include additional ingredients such as onions, garlic, ginger, and chili peppers.

Uses

Tomato chutney is often used as a condiment or dip. In Indian cuisine, it is commonly served with samosas, pakoras, and other snacks. In British and American cuisine, it is often served with cheese, cold meats, and sandwiches.

Health Benefits

Tomatoes are rich in vitamin C, vitamin K, and lycopene, a powerful antioxidant. Therefore, consuming tomato chutney can provide these nutritional benefits. However, the high sugar content in some recipes may not be suitable for those with certain dietary restrictions.

See Also

• Chutney
• Indian cuisine
• British cuisine
• American cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Tomato chutney in a bowl

• 

  Red tangy chutney

• 

  Paneer tikka with tomato chutney

• 

  Tomato chutney

• 

  Tomato chutney