Ginger Tomato Chutney Food

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.

HOMEMADE TOMATO CHUTNEY

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

TOMATO CHUTNEY II

Steps:

• In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS

Steps:

• Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
• Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
• Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.

TOMATO CHUTNEY

Steps:

• To begin with, firstly, heat oil in a pan. Then add cumin seeds, mustard seeds and curry leaves and fry for few seconds
• Now, add garlic and ginger and fry until aromatic and garlic get golden, do not burn
• Then add green chillies and oniuons and fry on high for a minute or two until soft and pink
• Now add salt, tomatoes and fry on high heat for another 2-3 minutes
• Add red chili powder, turmeric powder and cook on high heat for another minute. Cook on low heat until tomatoes are soft and mushy, it will take 3-4 minutes
• Finally, add tamarind pulp and jaggery, mix. Cook for another 1-2 minutes until jaggery melts and mixes well in the chutney
• Spicy Tomato Chutney is ready to serve, enjoy it either with rice, chapathi, dal chawal, khichdi or with idli, dosa, pulao et al.

TOMATO PEAR CHUTNEY

Steps:

• In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat.
• Peel and core the pears. Cut them into 1/4 inch chunks.
• Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
• Return the saucepan to the heat. Bring mixture to a simmer over medium high heat. Add the tomatoes. Reduce the heat and simmer, stirring occasionally for 50 minutes longer, or until the pears have cooked down and are softened but still retain some shape. (The chutney will be just slightly fluid but will thicken when chilled.) Let cool briefly.
• Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.

TOMATO CHUTNEY

Steps:

• Slowly bring all ingredients to the boil in a large saucepan, stir until sugar dissolves, reduce heat.
• Simmer, covered for approx 2 hours or until mixture is thick, stirring occasionally.
• Allow to stand for 5 mins before spooning into sterilised jars. Seal immediately.
• When cool, label & date.

SHRIMP AND TOMATO-GINGER CHUTNEY BITES

Steps:

• Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water.
• Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.)
• Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.)
• Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.

GINGER & TOMATO CHUTNEY

Steps:

• Heat oil in a sauce pan to medium heat and add onion. Cook for 4 minutes. Add garlic and ginger. Cook for another 2-3 minutes. Add tomatoes, vinegar, sugar, salt, and raisins. Simmer, stirring occasionally until thickened (about 30-40 minutes).
• Cool completely and serve as a condiment.
• I like this chutney with grilled steak and chicken.

TOMATO-GINGER CHUTNEY

Steps:

• In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

GINGER-TOMATO CHUTNEY

Steps:

• Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
• Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.

GINGER-TOMATO CHUTNEY

Steps:

• Combine vinegar, brown sugar, and ginger in a small saucepan.
• Stir over medium heat until sugar dissolves.
• Add tomatoes with juices and cinnamon.
• Bring mixture to a boil.
• Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
• Discard cinnamon.
• Note: Chutney can be prepared 2 days ahead.
• Cover and refrigerate.
• Rewarm over low heat or bring to room temperature before using.