TOMATO ONION CHUTNEY
Provided by Florence Fabricant
Categories easy, quick, condiments
Time 10m
Yield One-third cup
Number Of Ingredients 7
Steps:
- Heat the olive oil in a small saucepan over high heat. Add the cumin seeds, and when they start to sizzle, stir in the onion. Saute over medium heat until the onion is tender, about four minutes.
- Add the tomatoes and cook over high heat for about five minutes, or until the mixture thickens. Season with salt and pepper, stir in the lemon juice and allow to cool to room temperature.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 10 grams
FRESH TOMATO AND ONION CHUTNEY
Here's a wonderful way to use some of those garden tomatoes. Very simple recipe. Preparation time includes standing time to meld flavors. From Gourmet Magazine.
Provided by Bev I Am
Categories Chutneys
Time 1h47m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
- Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
- Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
- Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
- Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
- NOTE: Chutney can be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
FRESH TOMATO AND ONION CHUTNEY
Categories Condiment/Spread Fruit Juice Ginger Onion Tomato Orange Spice Jalapeño Gourmet
Yield Makes 4 servings or about 1 1/4 cups
Number Of Ingredients 11
Steps:
- Soak onion with 1/2 teaspoon sea salt in 1 cup cold water 15 minutes, then drain well in a sieve. Transfer to a bowl and stir in tomatoes, jalapeño, lemon juice, and orange juice.
- Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes. Stir into tomatoes with pepper and remaining 1/2 teaspoon sea salt, then let stand at least 1 hour for flavors to develop.
- Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
TOMATO, ONION AND APPLE CHUTNEY
Make and share this Tomato, Onion and Apple Chutney recipe from Food.com.
Provided by Good Vibe Goddess
Categories Chutneys
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large microwave safe bowl.
- Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
- Serve warm or at room temperature.
Nutrition Facts : Calories 50.2, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 12.2, Fiber 2.1, Sugar 8.8, Protein 1
HOMEMADE TOMATO CHUTNEY
This homemade chutney is simple to make and is particularly good served with a hard cheese
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Supper
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 9
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
TOMATO ONION CHUTNEY
Categories Condiment/Spread Onion Tomato Winter Gourmet
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste. The chutney may be made 3 days in advance and kept covered and chilled.
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