Spicy 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.

SPICY TOMATO RELISH

Steps:

• Combine tomatoes and onion in a large saucepan and add sugar and vinegar. Bring to the boil and simmer, stirring frequently for about 40 minutes or until mixture is reduced and thickens slightly. Combine flour, curry powder, mustard, salt, ginger and chilli powder in a small bowl and stir in 3 tablespoons of water to make a thick paste. Stir flour mixture into tomato mixture and simmer, stirring for 2-3 minutes until mixture thickens. Cool slightly, pour into warm sterilised jars and seal when cool.

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. 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.

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.

SPICY TOMATO CHUTNEY

Steps:

• Chop tomatoes and bell pepper.
• In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.

KASUNDI: EASTERN INDIAN TOMATO CHUTNEY

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.