Vietnamese-style Tomato Chutney

Ingredients

In this Vietnamese adaptation of Tomato Chutney, we incorporate traditional Vietnamese ingredients and flavors to create a unique twist. The original Indian chutney is typically spiced with cumin, coriander, and mustard seeds, while the Vietnamese version uses lemongrass, ginger, and fish sauce for a distinct Southeast Asian taste. The addition of chili peppers adds a spicy kick, which is not commonly found in traditional Indian chutneys. We alse have the original recipe for Tomato Chutney, so you can check it out.

• 1 kg (2.2 lbs) ripe tomatoes, diced 1 kg (2.2 lbs) ripe tomatoes, diced
• 2 stalks lemongrass, bruised and chopped 2 stalks lemongrass, bruised and chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons sugar 2 tablespoons sugar
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 18g, 14g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, combine the diced tomatoes, lemongrass, garlic, ginger, and chili peppers.
2. 2.
   Cook over medium heat, stirring occasionally, until the tomatoes break down and release their juices.
3. 3.
   Add the fish sauce, sugar, and lime juice. Stir well to combine.
4. 4.
   Reduce the heat to low and simmer for 30-40 minutes, or until the chutney thickens to your desired consistency.
5. 5.
   Remove from heat and let the chutney cool completely.
6. 6.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the chutney.

Tips & Tricks

• Adjust the spiciness by adding more or fewer chili peppers according to your preference.
• For a sweeter chutney, increase the amount of sugar.
• Store the chutney in a sterilized jar in the refrigerator for up to two weeks.

Serving advice

Serve Vietnamese-style Tomato Chutney as a condiment alongside Vietnamese dishes such as spring rolls, banh mi sandwiches, or grilled meats. It also pairs well with rice or noodles.

Presentation advice

Transfer the chutney to a small serving bowl and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.