PORK CHOPS WITH SWEET TOMATO CHUTNEY
Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavor.
Provided by Priyanka
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
- Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
- Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
- Serve pork chops with about a tablespoon of chutney spooned over the top.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 37.1 g, Cholesterol 92.5 mg, Fat 28.9 g, Fiber 4 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 666.8 mg, Sugar 32.3 g
PORK CHOPS WITH TOMATO CHUTNEY
For a quick appetizer, spread softened goat cheese or cream cheese on crackers, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.
- Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.
- Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.
IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
GREEN TOMATO PINEAPPLE CHUTNEY
This is a sweet and hot chutney that goes especially well with grilled fish or chicken. This is a Thai-style chutney ans as such calls for Thai chilies. My store doesn't identify individual chilies - they are either hot or not. Use the hot for this. You could also use cayenne peppers. Jalapeno and serrano will work, but they are less hot.
Provided by threeovens
Categories Chutneys
Time 1h15m
Yield 5 half-pints, 40 serving(s)
Number Of Ingredients 11
Steps:
- Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
- Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
- Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
- Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.
Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 5.4, Carbohydrate 23.2, Fiber 0.6, Sugar 22.2, Protein 0.5
GREEN TOMATO CHUTNEY
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
Provided by flower7
Categories Chutneys
Time 1h15m
Yield 3 pints
Number Of Ingredients 14
Steps:
- Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
- Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
SOUTHERN GREEN TOMATO CHUTNEY
This is a delicious and versitile condiment. I find it especially good with grilled pork loin. This is a great way to use your green tomatoes in the garden at the end of the season. I found this in a cookbook I got at the library called THE COUNTRY STORE. (Unfortunately I did not write down the author's name.) Cooking time does not include processing time.
Provided by wood stove stoker
Categories Vegetable
Time 1h30m
Yield 5 3/4 pints
Number Of Ingredients 10
Steps:
- Quarter the tomatoes and place them in a large pot.
- Quarter, core and chop the unpeeled apples and add them to the tomatoes.
- Chop the onions and add them to the tomatoes with all the other ingredients.
- Heat gently, stirring until all the sugar has dissolved.
- Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened.
- Pour the chutney into warm, sterilized jars.
- Seal (canning process) immediately.
Nutrition Facts : Calories 482.9, Fat 0.9, SaturatedFat 0.1, Sodium 61.8, Carbohydrate 119.7, Fiber 5.8, Sugar 105.8, Protein 3.8
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
GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY
Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 1/2 pint jars
Number Of Ingredients 17
Steps:
- Prepare water bath and sterilize 8 ½ pint jars.
- Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
- Place all ingredients except for the herbs and cornstarch in a large pot.
- Bring to a boil and cook till reduced and thickened.
- Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
- Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.
Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1
GREEN TOMATO CHUTNEY
This is a spicy, tangy relish that goes great with pot roast, roast pork, just about any meat. It was given to me by a co-worker years ago.
Provided by Iron Bloomers
Categories Fruit
Time 2h
Yield 5 pints
Number Of Ingredients 10
Steps:
- Combine all in a large pot.
- Bring to a boil, reduce heat and simmer until the tomatoes a tender.
- Time will vary due to the firmness of the tomatoes.
- Should take about 1 hour.
- Pack into hot, sterile jars and seal.
- Let cool completely (I have never found it necessary to use boiling water bath, but feel free to if you feel safe--10 minutes should do it for pint and 6 oz jars).
- If apples are plentiful, they can replace the tomatoes--just as good that way.
Nutrition Facts : Calories 582.6, Fat 0.8, SaturatedFat 0.1, Sodium 771, Carbohydrate 146.3, Fiber 5.6, Sugar 130.6, Protein 4.3
More about "pork with green tomato chutney food"
GREEN TOMATO CHUTNEY – FOOD IN JARS
From foodinjars.com
PORK LOIN RECIPES | COOKING LIGHT
From cookinglight.com
GREEN TOMATO CHUTNEY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
12 DELICIOUS HOMEMADE CHUTNEYS - ALLRECIPES
From allrecipes.com
GRILLED GREEN TOMATOES RECIPE | BBQ GREEN TOMATOES
From whiteonricecouple.com
Ratings 4Calories 125 per servingCategory Side Dish
- In medium bowl, combine oil, garlic, brown sugar, Worcestershire (or fish sauce, soy sauce, Tamari), salt and black pepper
- Grill each side of the tomato until your desired texture (about 2-4 minutes on each side). How thick you slice your tomato will determine how long it cooks.
10 DELICIOUS WAYS TO USE CHUTNEY - THE SPRUCE EATS
PAN-SEARED PORK AND FRIED GREEN TOMATO SALAD - BETTER HOMES
From bhg.com
GREEN TOMATO CHUTNEY | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
EATING PORK DRY FRY WITH RICE GREEN CHILLI ONION TOMATO SALAD …
From youtube.com
PORK WITH GREEN TOMATO CHUTNEY RECIPE - EASY RECIPES
From recipegoulash.cc
GROUND PORK CUTLETS WITH TOMATO GRAVY RECIPE - FOOD & WINE
From foodandwine.com
FRIED GREEN TOMATOES WITH EASY DIPPING SAUCE & PORK BELLY …
From sweettmakesthree.com
PORK & FENNEL SAUSAGE ROLLS WITH GREEN TOMATO CHUTNEY
From smh.com.au
KAKA ZUBENI KIKON ON INSTAGRAM: "PORK FATS ROASTED WITH PARKAI …
From instagram.com
5 TYPES OF MUST-TRY DOSA FILLINGS APART FROM ALOO
From m.timesofindia.com
PORK BURGER WITH GREEN TOMATO CHUTNEY AND CRISPY SHALLOTS - TODAY
From today.com
5 TYPES OF MUST-TRY DOSA FILLINGS APART FROM ALOO
From timesofindia.indiatimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love