Tomato Chutney Food

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GREEN TOMATO CHUTNEY



Green tomato chutney image

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Provided by Mary Cadogan

Categories     Condiment

Time 1h40m

Yield Makes about 3kg

Number Of Ingredients 7

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

Steps:

  • Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  • The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
  • Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

TOMATO CHUTNEY RECIPE | TAMATAR KI CHUTNEY FOR IDLI & DOSA



Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa image

easy Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa

Provided by HEBBARS KITCHEN

Categories     chutney

Time 55m

Number Of Ingredients 15

1 kg tomato
2 tbsp oil
15 clove garlic
½ cup oil
1 tsp mustard
1 tsp urad dal
1 tsp chana dal
¼ tsp methi
2 dried red chilli (broken)
few curry leaves
pinch hing
4 tbsp chilli powder
1 tsp turmeric
2 tbsp salt
1 tbsp jaggery

Steps:

  • firstly, in pan place 1 kg tomato cut into half.
  • add 2 tbsp oil and roast on medium flame.
  • flip over and cook both sides.
  • also, add 15 cloves garlic and roast uniformly.
  • roast until the skin of the tomato softens.
  • cool completely, and tranfer to the mixer grinder.
  • grind to smooth paste without adding any water. keep aside.
  • in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
  • splutter the tempering keeping the flame on medium.
  • keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.
  • saute on low flame until the spices turn aromatic.
  • further, add the prepared tomato garlic puree and mix well.
  • cover and cook for 20 minutes or until the oil separates from the sides.
  • also, add 2 tbsp salt and 1 tbsp jaggery.
  • mix well and continue to cook until the oil separates from the sides.
  • finally, enjoy tomato chutney with rice, idli or dosa.

Nutrition Facts : Calories 1671 kcal, Carbohydrate 90 g, Protein 18 g, Fat 147 g, SaturatedFat 11 g, TransFat 1 g, Sodium 14595 mg, Fiber 27 g, Sugar 42 g, UnsaturatedFat 133 g, ServingSize 1 serving

SPICY TOMATO CHUTNEY



Spicy Tomato Chutney image

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

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 ¾ cups white sugar
1 cup red wine vinegar
2 onions, diced
¼ cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

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

HOMEMADE TOMATO CHUTNEY



Homemade tomato chutney image

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

500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika

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 CHUTNEY II



Tomato Chutney II image

This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.

Provided by PATRICK7

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 cups chopped tomatoes
2 teaspoons ginger
1 teaspoon minced garlic
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 tablespoon white sugar
salt to taste

Steps:

  • In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

Nutrition Facts : Calories 18.5 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 9.5 mg, Sugar 2.8 g

RED TOMATO CHUTNEY



Red Tomato Chutney image

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

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

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

EASY TOMATO CHUTNEY



Easy Tomato Chutney image

Make and share this Easy Tomato Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories     Chutneys

Time 20m

Yield 1 medium sized jar of chutney

Number Of Ingredients 11

10 big fully ripe red juicy tomatoes
2 big onions, chopped
5 dried garlic, peeled
2 teaspoons sugar
salt
1 teaspoon black pepper
2 bay leaves
4 cloves
1 inch cinnamon
1 pinch nutmeg
1 tablespoon oil

Steps:

  • Take a non stick heavy bottom pan and heat the oil.
  • Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
  • Saute for 2 minutes and add chopped tomatoes, salt and sugar.
  • Keep covered and stirring for 10 minutes or until tomatoes are soft.
  • Allow to cool to the room temperature.
  • Add nutmeg now.
  • Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
  • Fill in a sterilised jar and keep refrigerated.

Nutrition Facts : Calories 459.5, Fat 16, SaturatedFat 2.2, Sodium 62.6, Carbohydrate 76.9, Fiber 17.7, Sugar 47.5, Protein 12.4

TOMATO CHUTNEY



Tomato Chutney image

Tomato Chutney - an essential part of South Indian cuisine, is delicious tangy, mildy sweet and spicy chutney of tomatoes cooked with spices. Serve it with rice, chapathi, dal chawal or khichdi or a simple hearty pulao

Provided by Farrukh Aziz

Categories     Accompaniment     Chutney

Number Of Ingredients 14

2 cups firm red tomatoes (chopped)
1 onion (small size, finely chopped (optional, you may skip this if you wish to))
2-3 green chilies (finely chopped)
3-4 cloves garlic (crushed or chopped)
½ inch ginger piece (grated)
1 ½ teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon cumin seeds
10-12 curry leaves
1 teaspoon mustard seeds
½ tablespoon tamarind pulp
2 teaspoon jaggery
Salt to taste
1-2 tablespoons oil

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.

Nutrition Facts : Calories 58 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, Sodium 62 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

QUICK FRESH TOMATO CHUTNEY RECIPE



Quick Fresh Tomato Chutney Recipe image

This quick fresh tomato chutney is lightly spiced, perfect as a burger topping for hamburgers, turkey burgers, or meatloaf.

Provided by Diana Rattray

Categories     Side Dish     Condiment

Time 25m

Number Of Ingredients 7

3 large tomatoes (peeled with seeds removed)
3 tablespoons onion (finely chopped)
2 tablespoons cider vinegar
1 1/2 tablespoons dark brown sugar (or light brown sugar )
Dash cinnamon
Dash allspice
1/4 teaspoon ground black pepper

Steps:

  • Gather the ingredients.
  • In a small saucepan, combine tomatoes, onion, vinegar, brown sugar, pepper, cinnamon, and allspice. Place saucepan over medium-low heat.
  • Cook, uncovered, stirring frequently until thickened, 10 to 15 minutes.
  • Transfer to a canning jar or container. Cover and refrigerate for up to two weeks.

Nutrition Facts : Calories 32 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 5 g, Fat 0 g, ServingSize 3/4 cup ( serves 6), UnsaturatedFat 0 g

EASY TOMATO CHUTNEY RECIPE



Easy tomato chutney recipe image

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

1kg (2¼lb) ripe tomatoes of any variety or size
3 red or white onions, peeled and chopped
2-3 cloves garlic, peeled and crushed
200ml (7fl oz) red wine vinegar
175g (6oz) soft light muscovado sugar
1 level teaspoon ground ginger
Sterilised jars and waxed discs

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

TOMATO CHUTNEY



Tomato Chutney image

Categories     Condiment/Spread     Onion     Tomato     Dried Fruit     Winter     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

a 28- to 32-ounce can whole tomatoes with juice, chopped
1 large onion, chopped (about 1 cup)
zest of 1 lemon, removed with vegetable peeler and minced
1/2 cup sugar
1/2 cup cider vinegar
1/3 cup dried currants
1 1/2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon

Steps:

  • In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.

KASUNDI: EASTERN INDIAN TOMATO CHUTNEY



Kasundi: Eastern Indian Tomato Chutney image

Learn how to make delicious and versatile Eastern Indian chutney known as tomato kasundi to be used with meats, or as a sandwich spread or relish.

Provided by Petrina Verma Sarkar

Categories     Condiment

Time 50m

Number Of Ingredients 12

2 tablespoons black mustard seeds
1 cup malt vinegar
35 ounces red tomatoes (firm and ripe, washed)
1/2 cup fresh ginger (chopped)
15 garlic cloves
1 cup mustard oil
1 tablespoon turmeric powder
5 tablespoons cumin powder
1 tablespoon red chili powder
10 fresh green chilies (slit lengthwise and seeds removed)
1/2 cup sugar
Salt (to taste)

Steps:

  • In a nonmetallic bowl, soak the mustard seeds overnight in the malt vinegar.
  • If you plan to can the chutney, prepare 5 (1/2-pint) canning jars, rings, and lids for storing your kasundi, by sterilizing them in boiling water. Let them air dry thoroughly and keep ready to use later.
  • Boil a large pot of water over medium heat. While it is boiling, cut the skin on the bottom end of each tomato with the tip of a sharp knife, in a cross shape. Do not cut deep, only through the skin.
  • When the water comes to a rolling boil, blanch the tomatoes by gently placing them into the water and leave for 50 to 60 seconds. Remove from the water with a slotted spoon and immediately immerse in cold water.
  • When the tomatoes are cool enough to handle, peel off the skin. Cut the peeled tomatoes into 1- to 1 1/2-inch cubes. Set aside.
  • Put the soaked mustard seeds, vinegar they were soaked in, ginger, and garlic into a food processor and grind into a smooth paste. Set aside.
  • Heat the mustard oil in a pot over low heat. When it is very hot, add the turmeric, cumin, and chili powder. Cook on low heat for 5 minutes, stirring often.
  • Now add the peeled and cut tomatoes that have been drained of any excess liquid, the green chiles, the mustard-vinegar-ginger-garlic mixture, sugar, and salt. Continue to cook on low heat until the tomatoes become soft and pulpy. As this happens, the oil will begin to rise to the top of the mixture. This is a sign that the kasundi is well done.
  • Taste and add more salt according to preference or if needed.
  • Remove from the heat and carefully transfer hot kasundi into dry sterilized bottles. Top up with mustard oil. Cover with sterilized lids and process in a water bath for 10 minutes.
  • Remove from water and let cool on a towel on a flat surface. When you hear the lids pop, you know the jars have been safely canned. Screw on the bands and let sit in a cool, dark place for four weeks for best flavor before trying, and for up to one year for longer storage.

Nutrition Facts : Calories 231 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, Sodium 381 mg, Sugar 37 g, Fat 4 g, ServingSize 5 cups (10 servings), UnsaturatedFat 0 g

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From lizthechef.com
5/5 (3)
Category Condiment
Servings 6
Total Time 3 hrs 30 mins


TOMATO CHUTNEY RECIPE - OLIVE
Recipes; Vegan; Tomato chutney; Print. Tomato chutney. By . Adam Bush; Published: June 20, 2021 at 1:43 pm. Preparation and cooking time. Total time 1 hr and 5 mins; Easy. Makes 2 x 500g jars. This is the perfect recipe to use up a glut of ripe summer tomatoes and is a great accompaniment to a cheeseboard. Share on facebook . Share on twitter. Share …
From olivemagazine.com
Category Vegan
Calories 2 per serving
Total Time 1 hr 5 mins


10 BEST HEALTHY TOMATO CHUTNEY RECIPES | YUMMLY
urad dal, chana dal, tomatoes, red chili, salt, red chili powder and 7 more. Roasted Tomato Chutney The Whole Serving. cherry tomatoes, chopped carrots, sea salt, olive oil, crushed garlic and 6 more. Ginger Tomato Chutney April Go Lightly. jalapeño pepper, cherry tomatoes, olive oil spray, sugar, salt and 5 more.
From yummly.com
4/5 (1)


GRANDMA'S TOMATO CHUTNEY - RECIPES - ABC RADIO
6 tomatoes, diced. 4 garlic cloves, finely chopped. 2 large red onions, finely chopped. 1 cup sultanas. 2 and a half cups apple cider vinegar. 2 tbsp curry powder
From abc.net.au
Category Sauces


TOMATO CHUTNEY - HEALTHY FOOD GUIDE
Tomato chutney. Serves: 100 (makes 2kg, 1 tablespoon per serve) Time to make: 1 hr 45 mins . Hands-on time: 15 mins . Total cost: $10.00 / $0.10 per serve (at time of publication) Ingredients | More weights & measures. 2 ¼ cups malt vinegar; 1kg ripe tomatoes, chopped; 3 onions, chopped; 2 cloves garlic, chopped; 1 apple, peeled, chopped; 2 teaspoons …
From healthyfood.com
4.5/5
Total Time 1 hr 45 mins
Category Preserves
Calories 19 per serving


10 BEST CANNED TOMATO CHUTNEY RECIPES - YUMMLY
Canned Tomato Chutney Recipes 85,183 Recipes. Last updated Mar 10, 2022. This search takes into account your taste preferences. 85,183 suggested recipes. Pork Chops with Sweet Tomato Chutney Sauce Pork. salt, mint leaves, red wine vinegar, chutney, diced tomatoes and 10 more. Green Tomato Chutney (Raw Tomato Chutney) Whisk Affair. green …
From yummly.com


TOMATO CHUTNEY WITH CHEESE ON SOURDOUGH BREAD - RECIPES
All Recipes. Tomato chutney grilled cheese. By Vijaya Selvaraju. Facebook. Tweet. Pinterest. Email. Print. Share This. Facebook. Tweet. Pinterest. Email . Print. Ingredients Chutney . 1/2 teaspoon, black mustard seeds 1/4 teaspoon, Asafoetida (Hing) 3 shallots (or 1 small red onion), finely chopped 1 teaspoon, grated garlic 1 teaspoon, grated ginger 4 Thai chillies, finely …
From more.ctv.ca


20 CHUTNEY RECIPES WITHOUT TOMATO | CHUTNEY WITHOUT TOMATO ...
Most of the chutney recipes here uses onion, garlic, peanut and coconut as major ingredients. Some of the chutney recipes like curry leaves chutney, carrot chutney and brinjal chutney are without coconut too. if you are looking for how to make chutney without tomato and coconut, you have some recipes in this list.
From chitrasfoodbook.com


MARY BERRY TOMATO CHUTNEY RECIPES
Mary Berry Apple Chutney Recipes trend www.tfrecipes.com 2021-11-07 · Nov 02, 2021 · green tomato chutney recipe mary berry : Green tomato chutney recipe mary berry a chutney is a condiment or sauce in the cuisines of the indian subcontinent.chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt ...
From tfrecipes.com


TOMATO CHUTNEY RECIPES - BBC FOOD
Tomato chutney. by James Martin. James Martin's quick and easy tomato chutney is a cinch to whip up for burgers or a veggie curry. Other.
From bbc.co.uk


TOMATO APPLE CHUTNEY - CANADIAN LIVING
Method. In large heavy saucepan, bring to boil over medium-high heat tomatoes, apples, sugar, onions, vinegar, currants, ginger, garlic, salt, mustard, mustard seeds, hot pepper flakes, cinnamon and allspice. Reduce heat to medium; simmer, stirring often, for about 2 hours or until thickened. Fill and seal jars; process in boiling water bath ...
From canadianliving.com


EASY TOMATO CHUTNEY RECIPE - ALDI.COM.AU
How to Make an Easy Tomato Chutney. Method. Core and dice tomatoes. Peel and dice onions. Heat vegetable oil in a pan over medium heat. Add onions and cook until soft. Add paprika and cook for 1 minute. Add tomatoes and cook until soft. Add vinegar and sugar. Add chilli, if using. Simmer, covered, on low heat for 20 minutes. Remove lid and ...
From aldi.com.au


TOMATO CHUTNEY - INDIAN FOOD RECIPES - FOOD AND COOKING BLOG
This healthy low calorie chutney has a sweet-tart flavor with a subtle spice taste and the key to this chutney is the use of fresh curry leaves. The tempering of the spices like cumin seeds and curry leaves blend with the tomato puree, grated ginger and jaggery, giving it an irresistible flavor.
From sailusfood.com


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