Bengali Tomato And Onion Marmalade Recipes

TOMATO-SWEET ONION MARMALADE

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.
• Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.

TOMATO-ONION MARMALADE

Steps:

• Heat oil in medium saucepan over medium heat. Add onions and saute until translucent, about 3 minutes. Add tomatoes, orange juice, zest and sugar, and reduce, stirring occasionally, until mixture forms thick paste, about 25 minutes. Season with salt and pepper to taste. Serve at room temperature with grilled meat, fish or sandwiches. Keeps for 2 days in refrigerator.

BENGALI-STYLE TOMATO CHUTNEY

Steps:

• Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
• A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
• Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.

TOMATO ORANGE MARMALADE

Steps:

• If desired, sterilize jars , lids, and screw bands.
• Chill 2 small plates (for testing marmalade).
• Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
• If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
• If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
• Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
• Let marmalade stand in jars at least 1 day for flavors to develop.

RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

SAVORY ONION MARMALADE

Steps:

• In a well seasoned cast iron or nonstick skillet, combine the onions, 1 tbls.
• of the water, the garlic, salt, pepper, thyme, and vinegar and/or red wine, if using.
• Cover and cook on medium low heat for 30 to 45 minutes, stirring often and adding water as needed, until the onions are dark brown, sweet, and richly flavored.
• Chill well before serving.
• Enjoy!

SPICED ONION MARMALADE

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)

TOMATO MARMALADE

Steps:

• REMOVE peel from tomatoes and cut in small pieces.
• Slice oranges and lemons very thin and quarter the slices.
• Pour off juice from the tomatoes.
• Add sugar.
• Stir until the sugar is dissolved.
• Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
• Place mixture over high heat and boil rapidly, stirring often.
• Cook until clear and thick (about 50 minutes).
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.

BENGALI TOMATO AND ONION MARMALADE

Steps:

• Remove cardamom seeds from pods and grind with mustard seeds in a spice grinder or with a mortar and pestle. In a large nonstick skillet, heat oil over high heat. Add ground cardamom and mustard, bay leaves, pepper flakes, sugar, and ginger, and stir until mixture darkens slightly, 1 to 2 minutes. Stir in onions, broth or water, and salt. Reduce heat to a simmer; cook for 10 minutes, stirring occasionally. Stir in tomatoes and cook for 40 minutes longer, or until onions are soft and flavors are well blended. Stir in vinegar.
• Warm pita breads in a 250-degree oven and cut into wedges. Place marmalade in a serving dish, and serve with pita wedges and bowls of yogurt and chopped cilantro.