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Gordon Ramsay Tomato Chutney Recipe

Gordon Ramsay Tomato Chutney Recipe
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Tomato Chutney is a slow-cooked condiment made by simmering ripe tomatoes with onions, sugar, vinegar, and aromatic spices until thick and jam-like. Gordon Ramsay’s version uses simple ingredients but relies on proper seasoning and caramelization to bring out the tomatoes’ natural sweetness and umami. It’s bold, versatile, and can be enjoyed warm, chilled, or preserved in jars for later use.

Ingredients

Scale

  • 2 lbs (900 g) ripe tomatoes, chopped

  • 2 medium red onions, finely diced

  • 2 garlic cloves, minced

  • 1 red chili (optional), finely chopped

  • 1 cup (200 g) brown sugar

  • 1 cup (240 ml) red wine vinegar (or malt vinegar)

  • 1 tablespoon olive oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cumin

  • ½ teaspoon paprika or smoked paprika

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon tomato paste (optional, for depth of color)

Optional Add-ins:

  • 1 tablespoon grated fresh ginger (for heat and aroma)

  • ¼ teaspoon cinnamon or allspice (for warmth)

  • ½ cup raisins (for a sweet twist)

Instructions

Step 1: Prepare the Tomatoes and Onions

Wash the tomatoes and chop them into small pieces. Finely dice the onions and mince the garlic. If you prefer a smoother chutney, you can peel the tomatoes by blanching them in boiling water for 30 seconds, then removing the skins.

Step 2: Sauté the Onions and Spices

Heat olive oil in a large saucepan over medium heat. Add mustard seeds and let them sizzle until they start to pop. Add the onions and cook for 5–6 minutes until soft and golden. Stir in garlic and chopped chili, cooking for another minute until fragrant.

Step 3: Add the Tomatoes and Seasoning

Add the chopped tomatoes, brown sugar, vinegar, tomato paste, and all spices (ginger, cumin, paprika, salt, and pepper). Stir well to combine everything evenly.

Step 4: Bring to a Boil

Raise the heat and bring the mixture to a gentle boil while stirring occasionally to dissolve the sugar completely. Once it begins to bubble, reduce the heat to low.

Step 5: Simmer the Chutney

Let the chutney simmer uncovered for 1 to 1¼ hours, stirring occasionally to prevent sticking. The mixture will gradually thicken, and the tomatoes will break down into a rich, glossy sauce. The longer you simmer, the deeper and more concentrated the flavor becomes.

Step 6: Check Consistency

When the chutney becomes thick enough to coat the back of a spoon and no excess liquid remains, it’s ready. The consistency should be similar to jam — spreadable but not runny.

Step 7: Adjust Taste

Taste the chutney and adjust the seasoning. Add more vinegar for tang, a touch of sugar for sweetness, or extra chili if you prefer heat.

Step 8: Cool and Store

Remove from the heat and let it cool slightly. Spoon the chutney into sterilized jars while warm, seal tightly, and allow to cool completely before storing.

Find it online: https://gordonramsayeats.com/gordon-ramsay-tomato-chutney/