Tomato Onion Chutney Recipe How To Make Tomato Onion Chutney Food

TOMATO ONION CHUTNEY RECIPE-HOW TO MAKE TOMATO ONION CHUTNEY

Steps:

• Heat a non-stick pan and add oil.
• Add the mustard seeds. When the mustard seeds begin to splutter add in thepeanuts, urad dal, hing, curry leaves, whole red chili, garlic and saute for 30 seconds.
• Now add the onion and fry till translucent.
• Add the tomato and cook till the tomato is tender. Mix in the salt to taste.
• Turn off the flame and allow this mixture to cool.
• Now tranfer this cooked onion tomato masala to the mixer/grinder and blend coarsely.

FRESH TOMATO AND ONION CHUTNEY

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.

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.