Homemade Tomato Chutney Recipes

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.

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.

TOMATEN CHUTNEY (FABULOUS TOMATO CHUTNEY)

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.

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-LEMON CHUTNEY

Steps:

• Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
• Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
• Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.

RED TOMATO CHUTNEY

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.

EASY TOMATO CHUTNEY

Steps:

• Take a non stick heavy bottom pan and heat the oil.
• Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
• Saute for 2 minutes and add chopped tomatoes, salt and sugar.
• Keep covered and stirring for 10 minutes or until tomatoes are soft.
• Allow to cool to the room temperature.
• Add nutmeg now.
• Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
• Fill in a sterilised jar and keep refrigerated.

TOMATO CHUTNEY

Steps:

• In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.

TOMATO CHUTNEY

Steps:

• In 4-quart nonaluminum Dutch oven, mix all ingredients. Heat to boiling; reduce heat. Simmer uncovered 1 hour 45 minutes, stirring occasionally, until thickened. Cool 2 hours. Store tightly covered in refrigerator up to 2 weeks.

TOMATO CHUTNEY

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.