GREEN TOMATO CHUTNEY RECIPE
Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.
Provided by Tanya Anderson
Categories Preserves
Time 1h30m
Number Of Ingredients 9
Steps:
- Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
- Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
- The chutney is ready when it's reduced down and appears thick and brown.
- Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
- Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
- Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.
Nutrition Facts : ServingSize 1 Tbsp, Calories 35 kcal, Carbohydrate 9 g, Fiber 2 g, Fat 0.1 g
EASY GREEN CHUTNEY
Creamy Indian-inspired green chutney made with cilantro, lime, and garlic. Just 6 ingredients, 10 minutes, and 1 food processor required!
Provided by Minimalist Baker
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado (starting with the smaller amount and working up for creamier texture) to a small blender or food processor (or use a mortar and pestle) and mix to combine.
- Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro. Taste and adjust seasonings as needed, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity.
- Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo tikki, pakoras, and cauliflower "steak"!
Nutrition Facts : ServingSize 1 two-tablespoon serving, Calories 14 kcal, Carbohydrate 2 g, Protein 0.5 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 81 mg, Fiber 0.7 g, Sugar 0.7 g, UnsaturatedFat 0.46 g
GREEN CHUTNEY
Green Chutney is a vegan Indian recipe comprising fresh mint and cilantro blended in a food processor with spices. Works great as a topping or dip.
Provided by Michelle Minnaar
Categories Condiment
Time 10m
Number Of Ingredients 9
Steps:
- Place all the ingredients in a food processor and blend until smooth. Use a small splash of water or two if needed at the beginning to make the blending easier.
- Serve immediately as part of an Indian meal.
Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 11 calories, Sugar 0.2 g, Sodium 104.9 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.8 g, Fiber 0.9 g, Protein 0.6 g, Cholesterol 0 mg
GREEN CHUTNEY RECIPE
Green chutney is a blend made of green chilies, cumin, coriander and mint leaves. It is served with Indian snacks, sandwiches and chaats. It enhances the taste of the foods and also helps in digestion.
Provided by Swasthi
Categories Side
Time 20m
Number Of Ingredients 9
Steps:
- Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
- Rinse them well in lot of water a few times.
- I spray some vinegar and leave for about 10 minutes.
- Then rinse well. Drain them well in a colander.
- Add all the ingredients to a blender jar.
- Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
- Adjust salt, lemon juice and green chili to suit your taste.
- Store this green chutney in a clean dry airtight glass jar.
- Refrigerate and use whenever needed.
- Use dry spoons to serve it.
- This green chutney keeps good for about a week in refrigerator and 1 month in freezer.
Nutrition Facts : Calories 376 kcal, Carbohydrate 70 g, Protein 28 g, Fat 5 g, Sodium 404 mg, Fiber 16 g, Sugar 10 g, ServingSize 1 serving
FRESH GREEN CHUTNEY
Use this simple chutney as a dip with veggies or naan. Or spread it on turkey sandwiches and thank us later.
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.
GREEN TOMATO CHUTNEY
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
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
GREEN CHUTNEY
Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.
Provided by Rani
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g
BASIC GREEN CHUTNEY
Number Of Ingredients 8
Steps:
- 1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
BASIC GREEN CHUTNEY
Number Of Ingredients 8
Steps:
- 1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "basic green chutney recipes"
WHAT IS CHUTNEY AND 6 EASY CHUTNEY RECIPES
From masterclass.com
GREEN CHUTNEY RECIPE: HOW TO MAKE GREEN CHUTNEY …
From recipes.timesofindia.com
OLD FASHIONED GREEN TOMATO CHUTNEY - THE COOKING …
From thecookingcollective.com.au
WHAT IS CHUTNEY? - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE GREEN TOMATO CHUTNEY | FEATURES | JAMIE …
From jamieoliver.com
20 AMAZING QUICK AND EASY CHUTNEY RECIPES - HURRY THE …
From hurrythefoodup.com
12 DELICIOUS HOMEMADE CHUTNEYS | ALLRECIPES
From allrecipes.com
GREEN CHUTNEY RECIPE | HARI CHUTNEY | GREEN CHUTNEY FOR …
From hebbarskitchen.com
GREEN TOMATO CHUTNEY - EASY RECIPE - PENNY'S RECIPES
From pennysrecipes.com
10 BEST GREEN PLUM CHUTNEY RECIPES | YUMMLY
From yummly.com
EASY GREEN TOMATO CHUTNEY (PRESERVE GARDEN HARVEST)
From cookwithrenu.com
SUPER EASY GREEN BEAN CHUTNEY - LARDER LOVE
From larderlove.com
THE BEST GREEN CHUTNEY RECIPE - RECIPES ARE SIMPLE
From recipesaresimple.com
MINT CILANTRO CHUTNEY (GREEN CHUTNEY) - CARAMEL TINTED LIFE
From carameltintedlife.com
3 WAYS TO MAKE GREEN CHUTNEY - EASY COOL WAYS
From easycoolways.com
QUICK AND EASY GREEN CHUTNEY WITHOUT YOGURT - I KNEAD TO EAT
From ikneadtoeat.com
GREEN CHUTNEY RECIPE FOR SANDWICHES & INDIAN CHAT - CARVE YOUR …
From carveyourcraving.com
SIMPLE AND DELISIOUS! NO-1 GREEN CHUTNEY RECIPES
From sundayfundayrecipe.com
GREEN CHUTNEY - SIMPLE VEGAN BLOG
From simpleveganblog.com
THE ONLY GREEN CHUTNEY RECIPE YOU NEED
From thepakistanicook.com
GREEN CHUTNEY - BASIC INDIAN CORIANDER & MINT CHUTNEY RECIPE
From spoonforkandfood.com
BEST GREEN CHUTNEY FOR SANDWICH AND SNACKS - MY TASTY CURRY
From mytastycurry.com
5 MINUTES GREEN CHUTNEY RECIPE | TIPS N RECIPES
From tipsnrecipesblog.com
GREEN CHUTNEY RECIPE | EASY MINT CORIANDER CHUTNEY AT HOME
From youtube.com
GREEN CHUTNEY | CORIANDER CHUTNEY - RECIPES ARE SIMPLE
From recipesaresimple.com
TWO EASY CHUTNEY RECIPES: RED AND GREEN – HERBAL ACADEMY
From theherbalacademy.com
GRAPE CHUTNEY - AN EASY CHUTNEY RECIPE | GREEDY GOURMET
From greedygourmet.com
GREEN CHUTNEY – EASY RECIPES TO COOK
From easyrecipestocook.com
QUICK AND EASY GREEN CHUTNEY - UNTOLD RECIPES BY NOSHEEN
From untoldrecipesbynosheen.com
GREEN CHUTNEY | GREEN CHUTNEY FOR CHAAT - COOKING FROM HEART
From cookingfromheart.com
EASY GREEN CHUTNEY - LOST IN FOOD
From lostinfood.co.uk
GREEN CHUTNEY FOR CHAATS - HARI CHUTNEY | SIMPLE INDIAN RECIPES
From simpleindianrecipes.com
GREEN CHUTNEY RECIPE | EASY & TASTY CORIANDER MINT CHUTNEY
From youtube.com
GREEN CHUTNEY RECIPE - FOR CHAATS & SANDWICHES - PALATE'S DESIRE
From palatesdesire.com
HOW TO MAKE SOUTH INDIAN-STYLE COCONUT CHUTNEY: EASY RECIPE BY …
From food.ndtv.com
GREEN MANGO GINGER CHUTNEY (EASY 5-INGREDIENT RECIPE)
From gohealthyeverafter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love