Bengali Tomato And Onion Marmalade Food

TOMATO-SWEET ONION MARMALADE

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.
• Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.

TOMATO KHEJUR CHUTNEY

Steps:

• Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.
• Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
• Immediately add 2 dry red chilies (seeds removed).
• Fry for some seconds till the spices crackle and become aromatic.
• Then add 1 teaspoon grated ginger.
• Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
• Add 1.75 cups chopped tomatoes.
• Mix tomatoes with the rest of the spices and oil.
• Add salt as per taste and mix again.
• Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
• In between do check a couple of times when the tomatoes are cooking.
• Let the tomatoes soften and becomes mushy.
• Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
• Mix very well.
• Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
• Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
• After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.
• Once done switch off the flame. Serve tomato khejur chutney warm or at room temperature with a bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.

VIDALIA ONION MARMALADE

Steps:

• Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
• Can be stored in airtight container in the refrigerator for up to 1 week.

TOMATO ORANGE MARMALADE

Steps:

• If desired, sterilize jars , lids, and screw bands.
• Chill 2 small plates (for testing marmalade).
• Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
• If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
• If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
• Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
• Let marmalade stand in jars at least 1 day for flavors to develop.

RED ONION MARMALADE

Steps:

• Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
• Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

ONION MARMALADE

Steps:

• Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
• When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

RED ONION MARMALADE

Steps:

• Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

TOMATO MARMALADE

Steps:

• REMOVE peel from tomatoes and cut in small pieces.
• Slice oranges and lemons very thin and quarter the slices.
• Pour off juice from the tomatoes.
• Add sugar.
• Stir until the sugar is dissolved.
• Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
• Place mixture over high heat and boil rapidly, stirring often.
• Cook until clear and thick (about 50 minutes).
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.

EARLY GIRL TOMATO MARMALADE

Steps:

• Day 1
• First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender.
• While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins. Using your hands, gently tear the tomatoes into medium pieces.
• When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.
• Day 2
• Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
• Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar.
• Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.
• To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.
• When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the following instructions.
• Sterilization & Storage
• When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away. Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk.
• There are many ways to sterilize jars, including putting them in a canning kettle or a sterilizing dishwasher, but my preferred way is in the oven. This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof. To sterilize jars and lids in the oven, first be sure they are perfectly clean. Place the clean jars upright with an equal number of clean unused lids on a baking sheet or sheet pan in a preheated 250°F oven. They should remain in the oven for a minimum of 30 minutes to ensure they are heated through. Remove them from the oven right when you need to fill them. After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth. Put the lids on, being careful to screw them on just until they are snug, and replace the jars in the oven for 15 minutes or so to ensure they are completely sterilized. They will seal as they cool.
• Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first. Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars.
• Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature. Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly. As the preserves cool, you may hear a few little pops as the lids seal. Before putting your preserves away, be sure to feel the top of each lid to verify that it has sealed; it should be curving in very slightly in the middle. If any jars have not sealed, put them in the refrigerator for safekeeping.
• To store sealed preserves, label and date them and keep them in a cool, dark place until you open them. After you open a jar, keep it in the refrigerator. You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so. Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away.

BENGALI TOMATO AND ONION MARMALADE

Steps:

• Remove cardamom seeds from pods and grind with mustard seeds in a spice grinder or with a mortar and pestle. In a large nonstick skillet, heat oil over high heat. Add ground cardamom and mustard, bay leaves, pepper flakes, sugar, and ginger, and stir until mixture darkens slightly, 1 to 2 minutes. Stir in onions, broth or water, and salt. Reduce heat to a simmer; cook for 10 minutes, stirring occasionally. Stir in tomatoes and cook for 40 minutes longer, or until onions are soft and flavors are well blended. Stir in vinegar.
• Warm pita breads in a 250-degree oven and cut into wedges. Place marmalade in a serving dish, and serve with pita wedges and bowls of yogurt and chopped cilantro.