Savoury tomato chutney rolls are delicious, different, and great for picnics or meals on the move.
Here in the fuss-free kitchen I am 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 pan of jam or chutney. I’m at the stage now where I’m running out of jam jars and the preserves shelf in the cupboard is looking well stocked, so I need to slow down and start using up the fruits of my labours.
We do like chutneys of all types, such as my roast tomato and pepper, or banana. By roasting the tomato and peppers first, the flavours are concentrated and the resulting chutney is much better. We serve this with many savoury dishes: meats (especially cold meats) and cheeses are particular favourites.
Another way of using chutney is these tomato chutney rolls. By incorporating some chutney into the dough, I get a savoury result; there are many uses for these rolls. They’re perfect for a picnic or when travelling; simply fill with your favourite sandwich fillings. I particularly like serving them with a barbecued burger; I can’t get on with brioche based buns for burgers. The soft bun doesn’t have the structural integrity to hold together while the burger is being eaten: I normally find that the bun disintegrates half way though as I’m trying to eat it, which destroys the point of a hamburger. The only way I know of to avoid this is to eat it all once I’ve picked it up, but that disturbs the burger to chip rhythm.
This bun, on the other had, being a straight dough without butter added, holds together much better, and the extra layer of flavour from chutneyed vegetables inside add interest to the finished burger. Perfect !
Tomato Chutney Rolls
- 250 ml warm water
- 1 heaped tsp yeast (dried active – I used the one for hand baking)
- 150 g wholewheat spelt flour
- 300 g 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 an hour. It should more than double in size.
- Turn out the dough 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 should 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.