Tomato Onion Chutney Food

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.

SWEET TOMATO CHUTNEY

Steps:

• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to1 hour. Let cool slightly and stir in the cilantro and onions.

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.

TOMATO ONION CHUTNEY

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.

TOMATO ONION CHUTNEY RED CHUTNEY

Steps:

• Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.
• Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown.
• Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Switch off the flame. Add in the tamarind and a teaspoon of jaggery.
• Remove the mixture from the pan and let it cool slightly. Run it in a blender / mixie to a smooth paste. Do not add any water while grinding.
• Serve with idli or dosa.

TOMATO, ONION AND APPLE CHUTNEY

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.

TOMATO CHUTNEY

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.

TOMATO ONION CHUTNEY

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.