Tomato Chutney – Kīnaki Tōmato
I love homemade kīnaki (chutney). 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. 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.
Tomato Chutney – Kīnaki Tōmato
A simple and quick tomato chutney made with ingredients from the pantry!
Servings 2 Cups Of Chutney
Ingredients
Tomato Chutney – Kīnaki Tōmato
- 1 tbsp noni (oil)
- 1 aniana tapatapahia (diced onion)
- 1 -5 kāriki kua tapatapahia (diced garlic cloves)
- 1 tbsp pātira raki (dried basil)
- 3 tbsp winika balsamic (balsamic vinegar, I use a reduction in the video – both work)
- ¼ C 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 kēna tōmato (cans of tomatoes, I prefer crushed tomatoes)
- 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. Gently sauté of until translucent.
- Add the pātira (basil), winika (vinegar) and the huka (sugar). Stir and simmer for a few minutes until slightly jammy.
- Add in the tōmato (tomatoes). Stir, turn down the heat and 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.
- Cool and then add to a sealed jar. Keep in the fridge and use for a variety of wonderful reasons!
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