SPICY TOMATO CHUTNEY
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
Provided by CURLING
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h
Yield 32
Number Of Ingredients 11
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.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g
RECIPES
This hot tomato chutney is a fantastic accompaniment for a cheese and biscuit supper or a glorious picnic spread in the summer sunshine. It can be made and stored in advance for convenience and also makes a lovely gift for friends and family.
Time 1h20m
Yield 2
Number Of Ingredients 20
Steps:
- Step 1:Peel and finely chop the onions and garlic, de-seed and finely chop the chilli.Step 2:Heat the oil in a large saucepan, add the onion, cover and cook, stirring occasionally, for about 5 minutes. Add the chopped garlic and chilli and cook uncovered for a further 1 minute.Step 3:Add all remaining ingredients. Heat gently, stirring, until the sugar has dissolved. Bring to the boil, then simmer uncovered, for about 45-55 minutes until the liquid has reduced and the chutney is a thick pulpy consistency.Step 4:Spoon into jars and cover at once with plastic vinegar proof tops.
HOMEMADE TOMATO CHUTNEY
This homemade chutney is simple to make and is particularly good served with a hard cheese
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Supper
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 9
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
TOMATO CHUTNEY II
This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.
Provided by PATRICK7
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 18.5 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 9.5 mg, Sugar 2.8 g
GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 3kg
Number Of Ingredients 7
Steps:
- Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
- The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
- Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
ORANGE STREET HOT HOT TOMATO CHUTNEY
Provided by Christopher Idone
Categories project, side dish
Time 1h45m
Yield About 10 pints
Number Of Ingredients 10
Steps:
- Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
- Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
- Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1438 milligrams, Sugar 34 grams
HOT HOT TOMATO CHUTNEY
Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
Provided by Christopher Idone
Categories Cookstr Recipes
Number Of Ingredients 10
Steps:
- Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
- In a small nonreactive bowl, dissolve the sugar in the vinegar and stir into the kettle. Reduce the heat to low. Simmer, uncovered, stirring frequently to prevent scorching, until the chutney is the consistency of jam, about 1½ hours or longer.
- Remove the poblano chile peppers and discard. Ladle enough the hot chutney into sterilized pint jars to come within 1/8-inch of their tops. Wipe the rims and seal with the lids. Refrigerate after cooling. (Keeps for 4 to 6 weeks.)
- Serve with meat loaf cold meat dishes, and hamburgers.
RED TOMATO CHUTNEY
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.
Provided by Sharon123
Categories Chutneys
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
- Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
- This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5
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