Gordon Ramsay’s Tomato Chutney

Gordon Ramsay Tomato Chutney is a vibrant, tangy, and sweet condiment that transforms simple ingredients into a flavor bomb. Unlike store-bought relishes that are often overly sugary or gelatinous, this homemade version relies on slow-cooking fresh tomatoes with onions, chili, and ginger until they break down into a sticky, jammy consistency. It strikes the perfect balance between acidity from the vinegar, heat from the chili, and sweetness from the sugar, making it the ultimate accompaniment for everything from burgers to cheese boards.

Try More Recipes:

• Gordon Ramsay’s Glazed Carrots
• Gordon Ramsay’s Bang Bang Cauliflower
• Gordon Ramsay Chicken Liver Pate Recipe

Why You Will Love This Tomato Chutney Recipe:

• Versatility: It is a multitasker in the kitchen. It works as a burger relish, a dip for samosas, or a glaze for roasted meats.
• Preservation: It is a fantastic way to use up a glut of ripe summer tomatoes, preserving their flavor for months.
• Balance of Flavor: Gordon’s recipe emphasizes the “sweet and sour” balance, ensuring it has enough kick to cut through fatty foods like cheddar cheese or pork pies.
• Texture: It retains chunks of tomato and onion, giving it a rustic, substantial mouthfeel rather than a smooth puree.
• Customizable Heat: You can easily adjust the chili content to make it family-friendly or fiery.

Gordon Ramsay Tomato Chutney Ingredients

• 1 kg ripe tomatoes (Roma or vine-ripened are best)
• 2 red onions, peeled and finely sliced
• 4 cloves garlic, peeled and thinly sliced
• 1 thumb-sized piece fresh ginger, peeled and grated
• 1 to 2 red chilies, deseeded and finely chopped (adjust to taste)
• 250g light brown soft sugar (or muscovado for a deeper flavor)
• 150ml red wine vinegar (or cider vinegar)
• 1/2 tsp cayenne pepper or paprika
• 1 tsp mustard seeds (optional but recommended)
• Salt and freshly ground black pepper
• Olive oil for sautéing

How To Make Gordon Ramsay Tomato Chutney

1. Prep the Tomatoes: Score a small ‘X’ on the bottom of each tomato. Plunge them into boiling water for 30 to 60 seconds, then immediately transfer to a bowl of ice water. Peel off the skins, remove the hard core, and chop the flesh into rough chunks.
2. Sauté Aromatics: Heat a splash of olive oil in a large, heavy-bottomed saucepan or preserving pan over medium heat. Add the sliced onions and cook for 5 to 8 minutes until soft and translucent but not browned.
3. Add Spice: Stir in the sliced garlic, grated ginger, chopped chili, and mustard seeds (if using). Cook for another 2 to 3 minutes until fragrant.
4. Combine: Add the chopped tomatoes to the pan. Stir well. Pour in the sugar and red wine vinegar. Season with cayenne pepper, salt, and black pepper.
5. Simmer: Bring the mixture to a boil, stirring until the sugar has completely dissolved.
6. Reduce: Reduce the heat to low. Let the chutney simmer gently, uncovered, for 45 minutes to 1 hour.
   • Stir Often: Stir occasionally to prevent it from sticking to the bottom of the pan.
   • Consistency Check: The chutney is ready when it is thick, glossy, and most of the liquid has evaporated. When you drag a wooden spoon through the center, it should leave a trail that doesn’t immediately fill back in.
7. Cool & Jar: Remove from the heat and let it cool slightly. Spoon the warm chutney into sterilized jars and seal while warm.

Recipe Tips

• Tomato Concasse: The step of peeling the tomatoes (concasse) ensures a smoother texture. If you skip this, you will have curled-up tomato skins in your chutney, which can be unpleasant.
• Sterilization: To ensure your chutney lasts, wash your jars in hot soapy water, rinse them, and place them in a cool oven. Heat the oven to 140°C (285°F) and leave the jars in for 10-15 minutes to sterilize.
• Patience is Key: Don’t rush the simmering process. If you boil it too fast, you risk burning the sugar before the tomatoes have broken down properly. Low and slow creates the best jammy texture.
• Maturation: While you can eat it immediately, chutney improves with age. Letting the jars sit in a cool, dark cupboard for 2 to 4 weeks allows the vinegar harshness to mellow and the flavors to meld.

What To Serve With Tomato Chutney?

This chutney is the ultimate partner for savory dishes.

• The Ultimate Burger: Slather it on a brioche bun for a gourmet burger topping.
• Cheese Board: It pairs exceptionally well with sharp Mature Cheddar, Brie, or a crumbly Stilton.
• Cold Meats: Serve alongside cold roast beef, ham, or pork pies for a classic Ploughman’s lunch.
• Grilled Cheese: Use it inside a toasted cheese sandwich for a sweet and tangy contrast.

How To Store Leftovers Tomato Chutney?

• Unopened: Store sealed, sterilized jars in a cool, dark place (like a pantry) for up to 6 months.
• Opened: Once opened, store the jar in the refrigerator and consume within 4 weeks. Always use a clean spoon to prevent contamination.

FAQs

More Recipes:

• Gordon Ramsay Christmas Breakfast Salmon
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Tartar Sauce

Tomato Chutney Nutrition Facts

Serving Size: 1 tablespoon

• Calories: 35 kcal
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 7g
• Protein: 0.5g

Gordon Ramsay’s Tomato Chutney

Recipe by Sophie LaneCourse: Dinners, Sides, LunchCuisine: British, FusionDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

35

kcal

Gordon Ramsay Tomato Chutney is a vibrant, tangy, and sweet condiment that transforms simple ingredients into a flavor bomb. Unlike store-bought relishes that are often overly sugary or gelatinous, this homemade version relies on slow-cooking fresh tomatoes with onions, chili, and ginger until they break down into a sticky, jammy consistency. It strikes the perfect balance between acidity from the vinegar, heat from the chili, and sweetness from the sugar, making it the ultimate accompaniment for everything from burgers to cheese boards.

Ingredients

• 1 kg ripe tomatoes (Roma or vine-ripened are best)

• 2 red onions, peeled and finely sliced

• 4 cloves garlic, peeled and thinly sliced

• 1 thumb-sized piece fresh ginger, peeled and grated

• 1 to 2 red chilies, deseeded and finely chopped (adjust to taste)

• 250g light brown soft sugar (or muscovado for a deeper flavor)

• 150ml red wine vinegar (or cider vinegar)

• 1/2 tsp cayenne pepper or paprika

• 1 tsp mustard seeds (optional but recommended)

• Salt and freshly ground black pepper

• Olive oil for sautéing

Directions

• Prep the Tomatoes: Score a small ‘X’ on the bottom of each tomato. Plunge them into boiling water for 30 to 60 seconds, then immediately transfer to a bowl of ice water. Peel off the skins, remove the hard core, and chop the flesh into rough chunks.
• Sauté Aromatics: Heat a splash of olive oil in a large, heavy-bottomed saucepan or preserving pan over medium heat. Add the sliced onions and cook for 5 to 8 minutes until soft and translucent but not browned.
• Add Spice: Stir in the sliced garlic, grated ginger, chopped chili, and mustard seeds (if using). Cook for another 2 to 3 minutes until fragrant.
• Combine: Add the chopped tomatoes to the pan. Stir well. Pour in the sugar and red wine vinegar. Season with cayenne pepper, salt, and black pepper.
• Simmer: Bring the mixture to a boil, stirring until the sugar has completely dissolved.
• Reduce: Reduce the heat to low. Let the chutney simmer gently, uncovered, for 45 minutes to 1 hour. Stir Often: Stir occasionally to prevent it from sticking to the bottom of the pan.
  Consistency Check: The chutney is ready when it is thick, glossy, and most of the liquid has evaporated. When you drag a wooden spoon through the center, it should leave a trail that doesn’t immediately fill back in.
• Cool & Jar: Remove from the heat and let it cool slightly. Spoon the warm chutney into sterilized jars and seal while warm.

Notes

• Tomato Concasse: The step of peeling the tomatoes (concasse) ensures a smoother texture. If you skip this, you will have curled-up tomato skins in your chutney, which can be unpleasant.
  Sterilization: To ensure your chutney lasts, wash your jars in hot soapy water, rinse them, and place them in a cool oven. Heat the oven to 140°C (285°F) and leave the jars in for 10-15 minutes to sterilize.
  Patience is Key: Don’t rush the simmering process. If you boil it too fast, you risk burning the sugar before the tomatoes have broken down properly. Low and slow creates the best jammy texture.
  Maturation: While you can eat it immediately, chutney improves with age. Letting the jars sit in a cool, dark cupboard for 2 to 4 weeks allows the vinegar harshness to mellow and the flavors to meld.