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
MARY BERRY'S CHRISTMAS CHUTNEY
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Time 2h30m
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
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
GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE
My Mum used to make green tomato chutney many years ago but she lost the recipe. I have spent ages looking for a replacement recipe & this is the closest to what we remember. This recipe is adapted from one on Hidden England. I love this best with cheese sandwiches or a ploughmans salad etc. Time to make doesn't include the 'resting' times given.
Provided by Um Safia
Categories Apple
Time 1h50m
Yield 4-6 jars
Number Of Ingredients 9
Steps:
- Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
- Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
- Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.
Nutrition Facts : Calories 590.6, Fat 0.8, SaturatedFat 0.1, Sodium 5606.5, Carbohydrate 144.9, Fiber 5.7, Sugar 130.9, Protein 2.9
RED TOMATO CHUTNEY
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.
Provided by Sharon123
Categories Chutneys
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
- Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
- This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5
GRILLED CHERRY TOMATO CHUTNEY
Steps:
- Prepare a charcoal grill for direct grilling, high heat.
- Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
- Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.
GREEN TOMATO CHUTNEY RECIPE
This green tomato chutney tastes tangy and sweet and is delicious with cheese, crackers, or as an extra juicy layer in warm ham baguette.
Provided by Sue McMahon
Time 2h
Yield Makes:
Number Of Ingredients 13
Steps:
- Put all of the ingredients, except the muscovado sugar,into a preserving pan or large non-aluminium pan. Place the pan over a medium heat and bring to the boil. Reduce the heat and simmer the mixture for 1-1½ hours, or until the ingredients have softened.
- Remove the pan from the heat and add the sugar. Stir until the sugar dissolves. Return the pan to the heat and simmer the mixture gently for about 1 hour, or until the mixture has thickened. The mixture will need stirring occasionally to begin with but, as it thickens, it will need mor regular stirring to make sure that it doesn't catch and burn the base of the pan.
- Spoon the chutney into warm jars, ensuring that there are no air bubbles trapped in the mixture. Leave it to go cold, then cover the jars with vinegar-proof lids.
Nutrition Facts : @context https, Calories 31 Kcal
EASY TOMATO CHUTNEY RECIPE
This easy tomato chutney is a tasty preserve that will go wonderfully with a variety of dishes such as cheese and biscuits, or delicious cold meats.
Provided by Jessica Dady
Time 1h45m
Yield Makes: 6
Number Of Ingredients 7
Steps:
- Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve.
- Simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.
- Spoon into sterilised jars, cover, and seal.
Nutrition Facts : @context https, Calories 180 Kcal, Sugar 37.4 g, Fat 0.5 g, SaturatedFat 0.2 g, Sodium 0.09 g, Protein 2 g, Carbohydrate 39.7 g
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