Basic Chutney Food

20 AMAZING QUICK AND EASY CHUTNEY RECIPES

20 Amazing Quick and Easy Chutney Recipes image

Taking the best from both Indian and British chutneys, this Anglo-Indian is the easiest, quickest and tastiest tomato chutney you'll find on either continent.

Provided by Cris & HurryTheFoodUp

Time 30m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
8 small and ripe tomato ((or use roughly double the amount cherry tomatoes))
2 red onion
2 cloves garlic
¼ cup raisins
8 tbsp vinegar ((white wine, or malt, for example))
2 tbsp brown sugar
2 red chili pepper
1 tsp pepper
3 cardamom seeds
1 tsp paprika
1 handful basil, fresh

Steps:

Chop the garlic cloves and the red onions. In a deep pan pour the oil, add the garlic and onions and fry on a low-medium heat until transparent.
In the meantime, cut the ripe tomatoes into small pieces. Add to the pan and fry for two minutes on high heat. Add the raisins, the white vinegar, the brown sugar and the spices: sweet paprika, chopped chilli peppers and the cardamom seeds. Simmer all the ingredients into a medium heat, uncovered for 20 minutes or until thickened.

Nutrition Facts : Calories 770 kcal, Carbohydrate 120.3 g, Protein 14.9 g, Fat 31.1 g, SaturatedFat 4.4 g, Sodium 83 mg, Fiber 21 g, Sugar 79.5 g, ServingSize 1 serving

EASY TOMATO CHUTNEY

Easy Tomato Chutney image

Make and share this Easy Tomato Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories Chutneys

Time 20m

Yield 1 medium sized jar of chutney

Number Of Ingredients 11

Ingredients

10 big fully ripe red juicy tomatoes
2 big onions, chopped
5 dried garlic, peeled
2 teaspoons sugar
salt
1 teaspoon black pepper
2 bay leaves
4 cloves
1 inch cinnamon
1 pinch nutmeg
1 tablespoon oil

Steps:

Take a non stick heavy bottom pan and heat the oil.
Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
Saute for 2 minutes and add chopped tomatoes, salt and sugar.
Keep covered and stirring for 10 minutes or until tomatoes are soft.
Allow to cool to the room temperature.
Add nutmeg now.
Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
Fill in a sterilised jar and keep refrigerated.

Nutrition Facts : Calories 459.5, Fat 16, SaturatedFat 2.2, Sodium 62.6, Carbohydrate 76.9, Fiber 17.7, Sugar 47.5, Protein 12.4

MANGO CHUTNEY

Mango chutney image

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

Provided by Barney Desmazery

Categories Condiment

Time 2h15m

Yield Makes 3 x 300ml jars

Number Of Ingredients 13

Ingredients

6 firm but ripe mangoes (about 1.5kg)
500ml white wine vinegar
450g granulated sugar
1 tbsp cumin seeds
2 tsp coriander seeds
10 cardamom pods
2 tsp nigella seeds
½ tsp cayenne pepper
½ tsp turmeric
3 garlic cloves , crushed
8 whole cloves
thumb-sized piece of ginger , grated
1 fat red chilli , seeds removed and finely chopped

Steps:

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium

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