Bombay Tomato Chutney Food

BOMBAY TOMATO CHUTNEY

Steps:

• Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for about 30 seconds, not too long, as the tomatoes will cook and be mushy. Drain tomatoe's, peel and chop them, (I try to remove as many seeds as I can, but this a personal preference) add sultanas to tomatoe's. Finely chop the onions and mix all the ingredients together in a large saucepan and bring them to the boil, stirring continuously so as the mix does not stick to bottom of pan.
• When the mix is boiling cover the pan and lower the heat to just simmer the chutney for 80 minutes, stirring occasionally again to make sure it does not stick to the bottom of the pan. Uncover the pan and continue with
• cooking chutney for a further 15-20 minutes.
• Transfer the chutney to clean, sterilized jars and cover the jars immediately with lids.
• Allow the chutney to age a few weeks before using.

TOMATO CHUTNEY FROM CHAI, CHAAT & CHUTNEY

Steps:

• Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
• Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10-12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4-5 days.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.