Tomato Chutney - Kīnaki Tōmato
I love homemade kīnaki (chutney) and this Easy Tomato Chutney Recipe is no exception. Many of the store brought ones are often so filled with sugar that it seems to be the only flavour you can taste. This simple recipe is from my cookbook and is such an easy go-to for all sorts of reasons. It uses simple ingredients that many of us have in our pātaka kai (pantry) already. This is perfect for folding through parāoa rimurapa (pasta), adding in to hanawiti (sandwhiches), spreading on to parehe (pizza) and serving alongside my Brie Stuffed Scones with Honey Mustard.
How to make this Easy Tomato Chutney Recipe:
Start this tohutao (recipe) by setting a heavy pot or frying pan over medium heat and add in the noni (oil). When it is hot add in the aniana (onions) and kāriki (garlic). Gently sauté until they are translucent. Add the pātira (basil), winika (vinegar) and the huka (sugar). Stir and simmer for a few minutes until slightly jammy. Add in two cans of tōmato (tomatoes). Stir it all together, turn down the heat and simmer on low for 15 minutes. It is done when it has thickened and has a jammy appearance. The consistency is up to you. Cool and then add to a sealed jar. Keep in the fridge and use for a variety of wonderful reasons.
Some more Savoury recipes to check out:
Want to make something savoury but don’t have much time? Then whip up these Brie Stuffed Honey Mustard Scones and serve them with this delicious chutney. Or maybe you want something a little more fancy? You have to try these Bacon, Cheese and Chive Savoury Muffins.
Are you hosting a brunch at your place? No worries, these Bacon and Egg Brunch Buns are perfect or my Creamy Pumpkin Tart is a simple way to serve your manuhiri (guests).
Videography and photography by Sarah Henderson.
Tomato Chutney - Kīnaki Tōmato
Ingredients
Tomato Chutney - Kīnaki Tōmato
- 1 tablespoon (15 ml) noni (oil)
- 1 aniana tapatapahia (diced onion)
- 1 - 3 kāriki kua tapatapahia (diced garlic cloves)
- 1 tablespoon pātira raki (dried basil)
- 3 tablespoon (45 ml) winika balsamic (balsamic vinegar, I use a reduction in the video - both work)
- ¼ C (50 g) huka hāura (brown sugar or plain sugar) Note: The sugar can be halved if you are wanting to use it as a pasta sauce.
- 2 cans (800 g) tōmato (cans of tomatoes, I prefer crushed tomatoes but use what you have )
- tote me te pepa (salt and pepper)
Instructions
Tomato Chutney - Kīnaki Tōmato
- Set a heavy pot or frying pan over medium heat and add in the noni (oil).
- When it is hot add in the aniana (onions) and kāriki (garlic). Gently sauté them until translucent.
- Add the pātira (basil), winika (vinegar) and huka (sugar). Stir and simmer for a few minutes until slightly jammy.
- Add in the tōmato (tomatoes). Stir and turn down the heat. Simmer on low for 15 minutes. Stir occasionally. It is done when it has thickened and has a jammy appearance. The consistency is up to you. If you want to use it for pizza, only cook it of for 10 minutes. If you want to use it as a thick tomato jam, cook it for 15 minutes.
- Cool and then add to a sealed jar with a lid. Keep in the fridge for up to a week and use for a variety of wonderful reasons.
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