Recipe: Tomato Chutney Rolls

Tomato chutney rollsHere in the fuss-free kitchen we are in full on preserving mode.   Fruit and vegetables are plentiful in the local market and I have been bringing out all my old recipes and spending many happy hours with a simmering pot of jam or chutney.   Almost all the empty jars in the hall cupboard shelf have been filled, and I now need to slow down on my preserving.

One of my favourite recipes is my roast tomato and pepper chutney (blogged 5 years ago – my photography and recipe writing skills have improved somewhat since then).  By roasting the ingredients prior to making the chutney you concentrate the flavours which makes for a tastier end product.    This time I made a roasted tomato chutney, using just the tomatoes and onions.   Delicious.

Invariably when preserving you will be left with a half filled jar which will not keep and needs to be either stored in the fridge, or eaten fairly quickly.  I dolloped mine into some dough and made rolls.

Tomato Chutney Bread Rolls butteredThe chutney adds a pretty pale orange hue to the bread, although the actual pieces of tomato have disappeared.

Recipe: Tomato Chutney Rolls

Makes 9 medium rolls


250ml warm water
1 heaped tsp yeast (dried active – I used the one for hand baking)
150g wholewheat spelt flour
300g strong white bread flour
Good dollop chutney – about 150g or half a small jar
1 tsp salt
1 tbs oil – olive / rapeseed / hemp etc.

Pour the water into bowl, add the yeast and swirl to it is dissolved.  Add the other ingredients.

Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer). You may need a little more flour or water depending how runny your chutney is.

Cover with cling film and leave in a warm place for a few hours or  in the fridge overnight. It should more than double in size.

In the morning turn out onto a floured board and gently knock the dough back.  Divide into 9, shape into rolls and place on a baking tray with 1/2″ gap between them.   Cover with oiled cling film, leave somewhere warm until doubled in size again.

Place in a preheated oven at GM7 / 220C / 425F and bake for about 20 minutes.

When they are done they shold sound hollow when tapped.  Bread always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

Tomato Chutney Rolls on cooling rackThere are lots of challenges I can send this to this month!

Firstly Breakfast Club, where the theme is holiday – make these for breakfast, and then fill the remainder for a packed lunch!

Breakfast Club LogoSecondly is Frugal Food Friday, hosted by Blue Kitchen Bakes – this recipe is perfect for using up that half pot of chutney at the back of the fridge.

One Ingredient where the theme is tomatoes, hosted this month by Laura.

Ren’s Simple and in Season, hosted this month by Fleur.

Girlichef’s Bake Your Own Bread.

… and Yeastspotting.

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!


  1. says

    First of all, can I just say that that chutney sounds amazing! I’m a HUGE malt vinegar fan, so I love that you used that in it. Which only goes to serve that these rolls must be double-amazing. I know I’d love them! Happy that you’re sharing them w/ BYOB this month, as well. :)

  2. says

    You are so good. Not only do these rolls look delicious but they are using up that half date jar of chutney that can be found in everyone’s fridge!
    I know you always use good flour too and must get myself some wholemeal spelt. The colour of the rolls is so appetising too, need a good bit of Montgomery’s cheddar to go with them.
    Thanks for entering One Ingredient :)x

    • Helen says

      It is an excellent use of all those half full pots of chutney. So many of them. It is the savoury version of Nigella’s jam cake.

  3. says

    Oh I love the look of these, and that butter melting away in the first photo. I would never have thought to put chutney into a dough, great idea Helen!

  4. says

    These bread rolls look delicious, my Danish husband loves eating freshly baked bread rolls with cheese for breakfast (in Italy we prefer a good croissant!!). Do you have tutorials/tips for making chutneys/jams on your website? I’ve never made jams and I would like to give it a go this summer.

  5. says

    Lovely recipe. I am just getting into baking bread but not yet tried bread with extra things in it. Will have to try this out. Can I ask if you do leave in fridge overnight do you then need to still leave at room temp a bit in morning or has it risen enough to knock back straight away?

    • Helen says

      It should rise enough overnight in the fridge to knock straight back. Or if you are worried leave it out, but then it gets a bit sticky with the water being produced.

  6. says

    Wow, look at those perfect looking rolls!! I’m very impressed. They sound amazing too. Nice bit of cheddar and this would be my perfect lunch. Thanks for entering into Simple and in Season.

  7. Sammie says

    Hello. I’ve got a multicooker M110 from Redmond, does anybody know if I can cook such rolls in it?
    It makes food taste amazing, but I never tried making bread. Very interested if it is possible.


  1. […] Helen from Fuss Free Flavours for doing the honors.  You can’t beat homemade bread and these tomato chutney rolls look perfect!  Just the job for a nice summer lunch.  Think I would have to butter mine up and […]

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