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. Once you make this recipe you will never go back.
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) ands much more.
More uses for the Chutney:
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 kīnaki (chutney). Or maybe you want something a little more fancy? Then you have to try these Savoury Muffins. If parāoa (bread) is want you want, they this chutney with my Braided Brioche Bread.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Easy Tomato Chutney Recipe:
- Onion: Use white or red aniana (onions), either will work just as well.
- Garlic: Use as much of the kāriki (garlic) as you want or omit it together.
- Dried Basil: Use any dried herbs in this recipe, basil is just a guide. Wholegrain mustard would also be delicious in this recipe.
- Balsamic Vinegar: I use a balsamic reduction in this video but normal balsamic vinegar works just as well.
- Brown Sugar: Swap the brown for white sugar and half the sugar if this recipe is to be used as a pasta sauce.
- Canned Tomatoes: I prefer crushed tomatoes but use what you have.
Expert Tips:
The consistency of this kīnaki (chutney) or ranu (sauce) is completely up to you. If you want to use it for pasta or pizza then only cook it for 10 minutes. If you want to use it as a thick tomato chutney, cook it for 15 minutes.
Mix and match the flavours to your preference. Add more herbs, add in different hua whenua (vegetables) or flavours that you love.
Step by Step Instructions for the Easy Tomato Chutney Recipe:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Cook the Onions and Garlic:
Set a heavy pot or frying pan over medium heat and add in the noni (oil).
Dice the aniana (onions) and kāriki (garlic) in to fine pieces.
When the pan is hot enough, add 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.
2. Add the Tomatoes:
Add in the tōmato (tomatoes), stir it together and then turn down the heat to low.
Simmer on low heat for around 15 minutes. Stirring occasionally.
The consistency is up to you.
If you want to use it for pizza then only cook it for 10 minutes.
If you want to use it as a thick tomato chutney, cook it for 15 minutes.
3. Store the Easy Tomato Chutney Recipe:
Cool the kīnaki tōmato (tomato chutney) down completely and then add it to a sealed jar with a lid.
Keep in the fridge for up to a week and use for a variety of wonderful reasons like spreading on to my Brie Stuffed Honey Mustard Scones, Savoury Muffins or Savoury Braided Brioche Bread.
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Toppings
Whipped butters, chutneys, buttercreams and more.
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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 but 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
Cook the Onions and Garlic:
- Set a heavy pot or frying pan over medium heat and add in the noni (oil).
- Dice the aniana (onions) and kāriki (garlic) in to fine pieces.
- When the pan is hot enough, add 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 the Tomatoes:
- Add in the tōmato (tomatoes), stir it together and then turn down the heat to low.
- Simmer on low heat for around 15 minutes. Stirring occasionally.
- The consistency is up to you. If you want to use it for pizza then only cook it for 10 minutes. If you want to use it as a thick tomato chutney, cook it for 15 minutes.
Store the Easy Tomato Chutney Recipe:
- Cool the kīnaki tōmato (tomato chutney) down completely and then add it to a sealed jar with a lid.
- Keep in the fridge for up to a week and use for a variety of wonderful reasons like spreading on to my Brie Stuffed Honey Mustard Scones or my Savoury Muffins.
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