Curried Pea Frittata With Fresh Tomato Chutney Food

CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY

Steps:

• Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
• Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.

FRITTATA WITH TOMATO CHUTNEY

Steps:

• Preheat oven to 350 degrees F.
• In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.
• In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.

CURRIED TOMATO CHUTNEY

Steps:

• Mix together.
• Let sit for 10 minutes to allow flavors to mingle.
• Enjoy.

SPICY TOMATO CHUTNEY

Steps:

• Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

FRESH TOMATO CHUTNEY

Steps:

• Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
• Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
• To serve, add some salt (see tip below) and serve.