Tomato Chutney

Tomato Chutney with Thai aromas, a fruity-exotic chutney from Klingenberg

Tomato Chutney is the Asian-inspired sister of our Mango Chutney – a chutney that combines the sweetness of ripe tomatoes with the freshness of Thai basil, galangal and black cumin. We process 58 percent fully ripe tomatoes with finely chopped shallots and garlic into a fruity-savoury, lightly piquant composition with a character of its own. Made and packed in our workshop in Klingenberg am Main.

How to use

Classically with grilled meat, poultry and lamb – especially with spare ribs and pulled pork. In Asian bowls with rice, tofu and chicken, in wraps, sandwiches and burgers. On the cheese board with camembert, manchego and hard cheese. As a dip with roasted sweet-potato fries, baked aubergine or grilled halloumi. Also as a seasoning in lentil salads and couscous bowls.

Important: after opening, store cool and use up within four to six weeks. Without preservatives.

Recipe: Asian bowl with Tomato Chutney

A quick, colourful bowl that uses the chutney as a dressing component – ideal for the lunch break or a quick dinner.

Ingredients for 4:

• 250 g basmati or jasmine rice
• 400 g chicken breast or firm tofu
• 2 tbsp Tomato Chutney
• 1 tsp Thai Curry
• 1 bunch pak choi or baby spinach
• 2 carrots in strips, 1 spring onion
• 2 tbsp peanut oil, lime, fresh coriander

Method: Cook the rice according to the packet instructions. Cut the chicken or tofu into cubes, season with Thai Curry and fry in peanut oil. Briefly toss the pak choi, carrots and spring onion in the pan. Arrange the rice in bowls, the chicken and vegetables on top. Serve with two tablespoons of Tomato Chutney as a topping, lime juice and fresh coriander.

Why our Tomato Chutney? The Thai aromas from galangal and Thai basil make it the ideal link between tomato and Asian cooking. A harmonious bridge that industrial chutneys rarely achieve.

At a glance

• An Asian-inspired chutney with 58 percent tomato and Thai aromas
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Vegan and versatile for bowls, cheese, BBQ and sandwiches

Goes well with

The sweet-fruity sister is our Mango Chutney with Curry Jaipur. For Asian cooking, Thai Curry, Togarashi and Chinese Wokspice fit. For a BBQ glaze, our Painmaker BBQ Sauce adds to it. As a crunchy topping over bowls, the Avocado Kick is fun.

Frequently Asked Questions

What can I use Tomato Chutney for?
With grilled meat, pulled pork, spare ribs, in Asian bowls, wraps, sandwiches, burgers, on the cheese board and as a dip with sweet-potato fries or grilled halloumi.

How does it differ from the Mango Chutney?
The Mango Chutney is sweet-fruity with an Indian curry note. The Tomato Chutney is heartier, fruity-piquant with Thai aromas. Mango suits cheese and sweet curries better, tomato suits BBQ and Asian bowls better.

Is the chutney vegan?
Yes, all ingredients are plant-based. Also suitable for vegetarian and vegan bowls and sandwiches.

How long does it keep after opening?
Sealed in the fridge for four to six weeks. We use no preservatives.