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Gordon Ramsay Tomato Chutney

Gordon Ramsay’s Tomato Chutney is a simple dish that only takes 30 minutes to prepare and combines urad dal, red chilies, black peppercorns, ginger, and tomatoes in less than 30 minutes, the chef can elevate your food to the next level!

Gordon Ramsay Tomato Chutney
Gordon Ramsay Tomato Chutney

More Gordon Ramsay Recipe:

💗 Why You’ll Love Tomato Chutney Recipe:

  • Gordon Ramsay’s Tomato Chutney is a tasty mix of herbs, spices, and tomatoes.
  • This chutney will make your food taste better and is great for adding to a wide range of recipes.
  • Chef Gordon Ramsay made it, and it gives your food a chef-quality touch.
  • This sauce is easy to add to your meals, no matter how much experience you have as a cook.

❓ What Is Gordon Ramsay Tomato Chutney Recipe?

Gordon Ramsay Tomato Chutney is a tasty and spicy sauce made from tomatoes, urad dal, red chilies, black peppercorns, and ginger. It gives South Indian foods a rich kick when mixed with mustard seeds, curry leaves, fenugreek seeds, and red chili.

🍅 Gordon Ramsay Tomato Chutney Ingredients

To Cook And Blend

  • 1 tablespoon oil
  • 1 teaspoon urad dal (split and husked black gram)
  • 2 to 3 dry red chillies – broken and deseeded, I have used less hot variety of red chillies. Check point no 4 in notes.
  • 1 to 2 cloves – optional
  • 4 to 5 black peppercorns
  • 1 inch ginger – peeled and chopped
  • 1.5 cups tomatoes chopped, 225 to 250 grams or 2 large tomatoes
  • 1 pinch asafoetida (hing) – optional
  • salt as required
  • 2 tablespoons water – for blending or grinding, add 1 or 2 tablespoon more if needed

To Temper

  • ½ tablespoon oil – sesame oil or sunflower oil or any neutral flavored oil
  • ½ teaspoon mustard seeds
  • 7 to 8 curry leaves
  • 2 to 3 fenugreek seeds (methi seeds)
  • 1 pinch asafoetida (hing)
  • 1 dry red chili – halved and deseeded

🥣 How To Make Gordon Ramsay Tomato Chutney

Cooking And Blending Tomatoes

  1. Put 1 tablespoon of oil in a pan that you use to fry or sauté food. On low heat, fry the urad dal until it turns a dark brown color.
  2. After the lentils turn a dark red color, add black peppercorns, chopped ginger, broken dry red chilies, and cloves. 
  3. Just stir for a moment to turn the red peppers a different color.
  4. Add asafoetida and chopped tomatoes. Put salt in. 
  5. On low to medium-low heat, stir and cook the tomatoes for about 6 to 7 minutes, until they get soft. If the tomatoes get stuck, add a little water and keep cooking.
  6. Remove from heat and let the salsa mix cool down. Move it to a chutney grinder or small mixer after it has cooled down. If you need to, add 2 tablespoons of water. Mix until it’s fine and smooth.

Tempering Tomato Chutney

  1. Warm up ½ tablespoon of oil in a different or the same pan.
  2. Put in the mustard seeds and let them go off. This is where you add the curry leaves, fenugreek seeds, asafoetida, and one broken red chili. Make sure the herbs and spices don’t burn as you cook until the curry leaves get crisp.
  3. Add the tomato paste that has been mixed and stir to mix. On low heat, cook for three to four minutes. Put some hot water into the sauce if it seems too thick.
  4. If it needs more salt, taste it and add it. Mix well. You can now serve the sauce.
  5. You can eat this Tomato Chutney with idli, dosa, uttapam, or vada. It goes really well with pakodas too. You can keep extra sauce in the fridge for up to two days.

💭 Recipe Tips

  • For the best taste, keep the heat low while you fry the urad dal and make sure it turns a dark brown color.
  • Choose a type of red peppers that isn’t as hot, and change the amount depending on how spicy you like things.
  • You can change how spicy the chutney is by changing the amount of cloves and red peppers you use.
  • Keep the heat low to medium-low while you cook the tomatoes for about 6 to 7 minutes, until they get soft. If something starts to stick, add a little water and keep cooking.
Gordon Ramsay Tomato Chutney
Gordon Ramsay Tomato Chutney

🥖 What To Serve Tomato Chutney?

Gordon Ramsay Tomato Chutney is perfect with idli, dosa, uttapam, vada, and pakodas, offering a burst of flavor to traditional South Indian dishes and snacks.

🎚How To Store Tomato Chutney?

  • In the fridge: You can store Tomato chutney for up to two weeks when refrigerated in an airtight container.
  • In the freezer: store Tomato chutney in airtight containers or freezer bags for up to three months.

🥵 How To Reheat Tomato Chutney?

  • In the oven: Heat Tomato chutney in an oven-safe dish for 10 minutes at 350°F. 
  • In the microwave: Transfer the chutney to a microwave-safe bowl, cover with a damp paper towel, and heat on high for 1-2 minutes.
  • On the stove: Reheat Tomato chutney for 3 minutes in a saucepan over low heat, stirring occasionally.

FAQ’S

Can I Use Cherry Tomatoes Instead Of Regular Tomatoes?

While the flavor may vary slightly, cherry tomatoes can be used as a substitute for a unique twist on the chutney.

Why Is The Chutney Cooled Before Blending?

Allowing the chutney mixture to cool before blending prevents damage to the equipment and ensures a smoother blend.

Why Use Sesame Oil Specifically For Tempering?

Sesame oil imparts a unique flavor and aroma, contributing to the overall taste of the tempered chutney.

Is It Necessary To Peel The Ginger?

Peeling the ginger is recommended for a smoother texture in the chutney.

More Gordon Ramsay Recipe:

Gordon Ramsay Tomato Chutney Nutrition Fact

  • Calories:34
  • Total Fat: 0.1g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: 101mg
  • Total Carbohydrates: 7.7g
  • Dietary Fiber: 0.5g
  • Sugars: 7g
  • Protein: 0.3g
  • Calcium: 6.1mg
  • Iron: 0.2mg
  • Potassium: 73.6mg
  • Caffeine: 0mg

Gordon Ramsay Tomato Chutney

Difficulty:BeginnerPrep time: 20 minutesCook time: 7 minutesRest time: 10 minutesTotal time: 37 minutesServings:6 servingsCalories:34 kcal Best Season:Available

Description

Gordon Ramsay’s Tomato Chutney is a simple dish that only takes 30 minutes to prepare and combines urad dal, red chilies, black peppercorns, ginger, and tomatoes in less than 30 minutes, the chef can elevate your food to the next level!

Ingredients

    To Cook And Blend

  • To Temper

Instructions

    Cooking And Blending Tomatoes

  1. Put 1 tablespoon of oil in a pan that you use to fry or sauté food. On low heat, fry the urad dal until it turns a dark brown color.
  2. After the lentils turn a dark red color, add black peppercorns, chopped ginger, broken dry red chilies, and cloves. 
  3. Just stir for a moment to turn the red peppers a different color.
  4. Add asafoetida and chopped tomatoes. Put salt in. 
  5. On low to medium-low heat, stir and cook the tomatoes for about 6 to 7 minutes, until they get soft. If the tomatoes get stuck, add a little water and keep cooking.
  6. Remove from heat and let the salsa mix cool down. Move it to a chutney grinder or small mixer after it has cooled down. If you need to, add 2 tablespoons of water. Mix until it’s fine and smooth.
  7. Tempering Tomato Chutney

  8. Warm up ½ tablespoon of oil in a different or the same pan.
  9. Put in the mustard seeds and let them go off. This is where you add the curry leaves, fenugreek seeds, asafoetida, and one broken red chili. Make sure the herbs and spices don’t burn as you cook until the curry leaves get crisp.
  10. Add the tomato paste that has been mixed and stir to mix. On low heat, cook for three to four minutes. Put some hot water into the sauce if it seems too thick.
  11. If it needs more salt, taste it and add it. Mix well. You can now serve the sauce.
  12. You can eat this Tomato Chutney with idli, dosa, uttapam, or vada. It goes really well with pakodas too. You can keep extra sauce in the fridge for up to two days.

Notes

  • For the best taste, keep the heat low while you fry the urad dal and make sure it turns a dark brown color.
    Choose a type of red peppers that isn’t as hot, and change the amount depending on how spicy you like things.
    You can change how spicy the chutney is by changing the amount of cloves and red peppers you use.
    Keep the heat low to medium-low while you cook the tomatoes for about 6 to 7 minutes, until they get soft. If something starts to stick, add a little water and keep cooking.
Keywords:Gordon Ramsay Tomato Chutney