Basic Chutney Food
20 AMAZING QUICK AND EASY CHUTNEY RECIPES
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
Categories Appetizers Sides
Time 30m
Number Of Ingredients 12
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
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
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
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Last updated: Mar 16, 2022 • 6 min read. Stateside, chutneys are somewhere between a jam, a relish, and a jelly, but in India, that’s just the tip …
From masterclass.com
3/5 (137)Total Time 1 hrCuisine Indian
From masterclass.com
3/5 (137)Total Time 1 hrCuisine Indian
- 1. Heat 1 tbsp vegetable oil in a Dutch oven over medium heat. 2. Add 4 cups chopped yellow onion and cook until beginning to brown. 3. Add 1 tbsp minced garlic and cook until fragrant, 30 seconds. 4. Add 8 cups prepared fresh fruit, 1 cup dried fruit of choice (think apricots, currants, golden raisins), chopped, 1 cup granulated or brown sugar, 1 cup white vinegar, 1 cup water, 2 fresh chilies of choice, seeded (1 tsp red pepper flakes work here too) and 1 tsp salt. Bring to a boil, stirring often. 5. Reduce heat to a simmer and cook until thickened, 30 to 40 minutes. 6. To know it’s done, place a spoonful of chutney on a plate and draw a line through the center. If the line holds and the chutney doesn’t bleed into the middle, it’s done.
BASIC CHUTNEY RECIPE - HOW TO MAKE DINNER
Transfer the fruit and veg to a large pot, add the vinegar, sugar, and spices. Stir well with a wooden spoon, and bring the mixture to a boil. …
From howtomakedinner.com
4.3/5 (12)Estimated Reading Time 6 minsCategory Sauces & CondimentsTotal Time 1 hr 55 mins
From howtomakedinner.com
4.3/5 (12)Estimated Reading Time 6 minsCategory Sauces & CondimentsTotal Time 1 hr 55 mins
- Bring to a boil then simmer, stirring intermittently until the liquid has reduced down and the mixture is quite thick. Approximately 90 minutes.
- Meanwhile, place your clean jars and lids on a baking sheet and heat in a 250 degree oven for 15-20 minutes to sterilize.
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