Tangy Tomato Chutney Food

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.

TANGY TOMATO CHUTNEY

Steps:

• Heat the olive oil in a pan and add the finely chopped onion. Cook for 5 mins until softened. Stir in the crushed garlic clove and cook for a further minute. Add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

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.

HOMEMADE TOMATO CHUTNEY

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

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.