TOMATO CHUTNEY
Tomato Chutney - an essential part of South Indian cuisine, is delicious tangy, mildy sweet and spicy chutney of tomatoes cooked with spices. Serve it with rice, chapathi, dal chawal or khichdi or a simple hearty pulao
Provided by Farrukh Aziz
Categories Accompaniment Chutney
Number Of Ingredients 14
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.
Nutrition Facts : Calories 58 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, Sodium 62 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
KASUNDI: EASTERN INDIAN TOMATO CHUTNEY
Learn how to make delicious and versatile Eastern Indian chutney known as tomato kasundi to be used with meats, or as a sandwich spread or relish.
Provided by Petrina Verma Sarkar
Categories Condiment
Time 50m
Number Of Ingredients 12
Steps:
- In a nonmetallic bowl, soak the mustard seeds overnight in the malt vinegar.
- If you plan to can the chutney, prepare 5 (1/2-pint) canning jars, rings, and lids for storing your kasundi, by sterilizing them in boiling water. Let them air dry thoroughly and keep ready to use later.
- Boil a large pot of water over medium heat. While it is boiling, cut the skin on the bottom end of each tomato with the tip of a sharp knife, in a cross shape. Do not cut deep, only through the skin.
- When the water comes to a rolling boil, blanch the tomatoes by gently placing them into the water and leave for 50 to 60 seconds. Remove from the water with a slotted spoon and immediately immerse in cold water.
- When the tomatoes are cool enough to handle, peel off the skin. Cut the peeled tomatoes into 1- to 1 1/2-inch cubes. Set aside.
- Put the soaked mustard seeds, vinegar they were soaked in, ginger, and garlic into a food processor and grind into a smooth paste. Set aside.
- Heat the mustard oil in a pot over low heat. When it is very hot, add the turmeric, cumin, and chili powder. Cook on low heat for 5 minutes, stirring often.
- Now add the peeled and cut tomatoes that have been drained of any excess liquid, the green chiles, the mustard-vinegar-ginger-garlic mixture, sugar, and salt. Continue to cook on low heat until the tomatoes become soft and pulpy. As this happens, the oil will begin to rise to the top of the mixture. This is a sign that the kasundi is well done.
- Taste and add more salt according to preference or if needed.
- Remove from the heat and carefully transfer hot kasundi into dry sterilized bottles. Top up with mustard oil. Cover with sterilized lids and process in a water bath for 10 minutes.
- Remove from water and let cool on a towel on a flat surface. When you hear the lids pop, you know the jars have been safely canned. Screw on the bands and let sit in a cool, dark place for four weeks for best flavor before trying, and for up to one year for longer storage.
Nutrition Facts : Calories 231 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, Sodium 381 mg, Sugar 37 g, Fat 4 g, ServingSize 5 cups (10 servings), UnsaturatedFat 0 g
SWEET TOMATO CHUTNEY
From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.
Provided by evelynathens
Categories Chutneys
Time 2h5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
- In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
- Bring to a boil.
- Add puree from blender.
- Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
- (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
- You may need to lower the heat as the liquid diminishes.
- You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
- If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
- Add the almonds and the raisins.
- Simmer, stirring, another 5 minutes.
- Turn heat off and allow to cool.
- Bottle.
- Keep refrigerated.
Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4
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5/5 (2)Total Time 35 minsCategory OnionsCalories 565 per serving
- In a saucepan combine undrained tomatoes, onion, garlic, and gingerroot. Stir in sugar, vinegar, salt, paprika, red pepper, and cloves. Bring to a boil; reduce heat.
- Simmer, uncovered, for 30 minutes or until the mixture is thickened; stir frequently. Stir in the raisins or currants and the almonds; heat through.
- Remove from heat and cool. Pour into a container; cover and label. Can be stored in the refrigerator for up to 3 weeks.
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