SPICY TOMATO CHUTNEY
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
Provided by CURLING
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h
Yield 32
Number Of Ingredients 11
Steps:
- Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Puree tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g
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
TOMATO-GINGER CHUTNEY
Use this as a topping for Grilled Sirloin Steak.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.
Nutrition Facts : Calories 138 g, Fat 4 g, Protein 1 g
GINGER & TOMATO CHUTNEY
This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice.
Provided by Melanie B.
Categories Chutneys
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a sauce pan to medium heat and add onion. Cook for 4 minutes. Add garlic and ginger. Cook for another 2-3 minutes. Add tomatoes, vinegar, sugar, salt, and raisins. Simmer, stirring occasionally until thickened (about 30-40 minutes).
- Cool completely and serve as a condiment.
- I like this chutney with grilled steak and chicken.
GINGER-TOMATO CHUTNEY
Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)
SHRIMP AND TOMATO-GINGER CHUTNEY BITES
Chutney is the real star of these party bites (which can be warmed up slightly before serving, if you like). We use a combo of oil and butter to replace ghee, a kind of toasted clarified butter common in Indian cooking. For the best flavor, make sure your whole spices haven't gone stale--especially the cumin seed.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings (2 shrimp per person)
Number Of Ingredients 16
Steps:
- Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water.
- Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.)
- Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.)
- Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.
GINGER-TOMATO CHUTNEY
Make and share this Ginger-Tomato Chutney recipe from Food.com.
Provided by GinnyP
Categories Chutneys
Time 28m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine vinegar, brown sugar, and ginger in a small saucepan.
- Stir over medium heat until sugar dissolves.
- Add tomatoes with juices and cinnamon.
- Bring mixture to a boil.
- Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
- Discard cinnamon.
- Note: Chutney can be prepared 2 days ahead.
- Cover and refrigerate.
- Rewarm over low heat or bring to room temperature before using.
Nutrition Facts : Calories 212.4, Fat 0.6, SaturatedFat 0.1, Sodium 598.8, Carbohydrate 53.1, Fiber 4.2, Sugar 45.1, Protein 3.4
THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY
Categories Ginger Pasta Tomato Appetizer Crab Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
- Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.
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