TOMATO CHUTNEY II
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
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
AUTUMN CHUTNEY
So, I thought I would bring you all an early Christmas present, in the form of this lovely Autumn Chutney. Autumn is the time to make this chutney as it allows the flavours to develop in time for December for the perfect Christmas chutney.
Provided by Becky
Categories Appetizer dip Side Dish Snack starter
Number Of Ingredients 13
Steps:
- Place tomatoes and peppers into a food processor and blend. Place into a large pan.
- Blend the onions, garlic, chilli and ginger and add to the pan.
- Add the mustard seeds and Sultanas.
- Blend the cooking apples and add.
- Add the salt and allspice.
- Pour over the malt vinegar and bring to the boil over a medium heat.
- Continue to cook over a medium heat for 1 hour, stirring occasionally to prevent the chutney from sticking to the pan. The liquid will dissolve and the chutney will become thicker.
- Add the sugar and mix through, continue to cook for another hour, still stirring.
- Once the mixture is thickened, pour into sterilised jars.
- Once the chutney is cooled you can eat it straight away but for best results leave the chutney in the jars to mature for a couple of months.
Nutrition Facts : Calories 3110 kcal, Carbohydrate 759 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, Sodium 245 mg, Fiber 43 g, Sugar 658 g, UnsaturatedFat 4 g, ServingSize 1 serving
AUTUMN TOMATO CHUTNEY
A good tomato chutney take some beating, and this version is great because it's not too sweet
Provided by Good Food team
Categories Buffet, Condiment
Time 1h40m
Yield Makes about 1.5 litres / 2¾ pints
Number Of Ingredients 9
Steps:
- Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.
Nutrition Facts : Calories 45 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium
GREEN TOMATO CHUTNEY
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
- Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
- Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
- Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.
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
TOMATO APPLE CHUTNEY
I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 5h15m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATEN CHUTNEY (FABULOUS TOMATO CHUTNEY)
This tomato chutney recipe is easy to make and tastes great just on crackers. As this chutney disappears instantly with my family and friends, I always like to make a large amount (but there is still never enough to satisfy the demand).
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine tomatoes, sugar, lime juice, ginger, cumin, salt, cinnamon, cloves, and cayenne pepper in a large, heavy-bottomed pot; bring to a boil. Reduce heat; simmer uncovered until tomatoes are broken down into a thick sauce, about 1 hour and 30 minutes.
- Pour into sterilized jars; tightly screw on lids. Turn jars upside down to stand on their lids; cool completely. Refrigerate.
Nutrition Facts : Calories 92 calories, Carbohydrate 23.2 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 236.5 mg, Sugar 21.8 g
TOMATO CHUTNEY
This simple sweet-and-sour condiment goes well with sandwiches, chicken, and fish, like our Pecan-Crusted Catfish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Cut a small X in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10, and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes, and cut off flesh in large pieces. Discard cores, or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl, and allow to drain.
- Peel shallots, and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with 1 cup water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 15 to 20 minutes.
- Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldn't break down very much. Let cool. Serve cold or at room temperature.
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