East African Tomato Chutney Food

EAST AFRICAN TOMATO CHUTNEY

Steps:

• Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
• Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
• Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
• Let flavors meld for about an hour, then serve, preferably at room temperature.

TALLEGIO TOASTS WITH SOUTH INDIAN TOMATO CHUTNEY

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.
• In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste.
• Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
• Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!

SWEET TOMATO CHUTNEY

Steps:

• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to1 hour. Let cool slightly and stir in the cilantro and onions.

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.

EASY TOMATO CHUTNEY WITH A KICK

Steps:

• In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard seeds to a boil, stirring occasionally.
• Stir in tomatoes, bell peppers and scallion greens.
• Simmer, uncovered, for about 1½ hours, or until reduced to about three cups and thickened.
• Stir occasionally, increasing frequency of stirring in the last hour.

AFRICAN MINT CHUTNEY

Steps:

• Preheat oven to 350°.
• Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
• Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
• Sift off the husks, and let cool.
• Chop garlic and chili together to make a paste.
• Add paste to food processor.
• Add mint, coriander seeds and vinegar to processor until coarsely combined.
• Add lime juice.
• Stir in yogurt by hand.
• Season with salt and pepper.
• Store in a covered bowl in the refrigerator.

TOMATO DAHI CHUTNEY

Steps:

• Take curd in a bowl.
• Add coconut and keep aside.
• Cut tomatoes and green chillies.
• Heat oil in a wok.
• Add tomatoes, green chillies and a pinch of turmeric.
• Allow tomatoes to cook under low fire till they become a paste.
• Add this paste to the curd followed by salt to taste.
• Garnish with finely chopped corriander.
• Heat 2 tsp oil in a wok.
• Add seasoning ingredients.
• When they splutter, add to the chutney.
• Serve with hot rice.

MADRAS TOMATO CHUTNEY

Steps:

• In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt.
• Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.

TOMATO CHUTNEY

Steps:

• Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
• In a medium bowl, mix together the white onion, green onion, cilantro, and chile peppers. Add hot cooked tomatoes, and mix well. Season with salt, pepper and lemon juice to taste.

SWEET AND SOUR TOMATO CHUTNEY

Steps:

• Grind ginger, garlic and red chillies into fine paste with splash of vinegar.
• Mince dates and raisins in a food processor without adding water.
• Chop tomatoes roughly, put in large pan, and cook till soft and mushy. Add the paste made in step 1 , minced raisins and dates, sugar, vinegar and salt. Cook, stirring frequently, on low heat till sugar melts.
• Increase heat to high and continue to cook, until chutney reaches consistency of thick jam. Leave to cool.
• Fill in air-tight jars. Will keep for 6 months in the refrigerator.