Fresh Tomato Chutney Recipes

FRESH TOMATO CHUTNEY

Steps:

• Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
• Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
• To serve, add some salt (see tip below) and serve.

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.

TOMATO CHUTNEY II

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.

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 CHUTNEY

Steps:

• Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
• In a medium bowl, mix together the white onion, green onion, cilantro, and chile peppers. Add hot cooked tomatoes, and mix well. Season with salt, pepper and lemon juice to taste.

TOMATO CHUTNEY

Steps:

• In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1 1/4 hours, or until it is thickened. Let the chutney cool and transfer it to a bowl or jars. The chutney keeps, covered and chilled, for 3 weeks.

TOMATO CHUTNEY

Steps:

• 1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
• 2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.
• 3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.