SWEET-AND-SOUR TOMATO CHUTNEY
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Provided by Rebecca Collerton
Categories Bon Appétit Tomato Chile Pepper Onion Garlic Dip Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5-8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40-50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
- Do Ahead
- Chutney can be made 1 week ahead. Let cool; cover and chill.
SWEET AND SOUR CHUTNEY
Indian chutney is excellent served with other Indian dishes or with simple rice and beans. Chutney is delicious! Tamarind extract can be bought a Indian grocery stores and in some supermarkets.
Provided by Rani
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 2 mg, Sugar 8.6 g
SWEET & SOUR SAUCE
Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish
Provided by Adam Bush
Categories Condiment
Time 10m
Yield Serves 4-6 (makes 350ml)
Number Of Ingredients 6
Steps:
- Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
- Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.
Nutrition Facts : Calories 105 calories, Fat 0.1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 0.1 grams fiber, Protein 0.5 grams protein, Sodium 0.9 milligram of sodium
SWEET AND SOUR TOMATO CHUTNEY
An excellent accmpaniment to an Indian meal or grilled meat and chicken, from the Good Housekeeping Rush Hour Cookbook.
Provided by Nabiha
Categories Chutneys
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Grind ginger, garlic and red chillies into fine paste with splash of vinegar.
- Mince dates and raisins in a food processor without adding water.
- Chop tomatoes roughly, put in large pan, and cook till soft and mushy. Add the paste made in step 1 , minced raisins and dates, sugar, vinegar and salt. Cook, stirring frequently, on low heat till sugar melts.
- Increase heat to high and continue to cook, until chutney reaches consistency of thick jam. Leave to cool.
- Fill in air-tight jars. Will keep for 6 months in the refrigerator.
Nutrition Facts : Calories 341.1, Fat 1.2, SaturatedFat 0.3, Sodium 251.1, Carbohydrate 84.1, Fiber 6, Sugar 66.1, Protein 4.4
SOUR CHERRY CHUTNEY
Make and share this Sour Cherry Chutney recipe from Food.com.
Provided by dicentra
Categories Cherries
Time 1h10m
Yield 4-5 half pints
Number Of Ingredients 8
Steps:
- Prepare jars, lids and bands.
- In a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. Bring to a boil over medium heat, stirring often.
- Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
- Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles. Adjust headspace if needed. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
- NOTE: If using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. Reduce brown sugar by 2 tablespoons.
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5/5 (1)Estimated Reading Time 1 minServings 2
- Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
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