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
SWEET AND SPICY TOMATO CHUTNEY
A Bengali meal often ends with a chutney, and we always prepare it with seasonal fruits and veggies. My all-time favorite has been this Bengali Tomato Chutney. You get the sweetness of the tomato and mild spiciness from whole fresh green chili. It typically served with rice, however some people like to enjoy it with crispy papadum.
Provided by Kankana Saxena
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Slice the tomatoes length wise into thin wedges.
- Place a heavy bottom at medium heat and pour the oil. Once the oil heats up, scatter the mustard seeds and dry red chili. Let the spice sizzle up for a few seconds and then, drop the tomato slices.
- Sprinkle salt and sugar. Give it a stir. Cover the pan and let it cook for 5 minutes or until the tomatoes are softened and almost cooked through.
- Pour 1 cup water season with salt and cook for 3 minutes. Drop the green chili and fennel powder, mix it around and taste for salt. Add more, if needed. Also, if you prefer the chutney to be sweeter, add more sugar.
- Let it simmer for 3 more minutes.
- Sprinkle a bit more fennel powder on top while serving.
- Enjoy it warm with rice or papadum
Nutrition Facts : Calories 345 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 Servings, Sodium 979 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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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