Instant Tomato Chutney Recipes
TOMATO CHUTNEY RECIPE
Sweet, spicy and tangy tomato chutney is full of flavor explosion in every bite. This perfectly spiced chutney recipe is vegan and gluten free. Instantpot and stove top instructions are included
Provided by Prajakta Sukhatme
Categories Condiments
Time 15m
Number Of Ingredients 12
Steps:
- Turn Instant Pot to SAUTE mode and heat oil. Add mustard and cumin seeds and allow them to crackle. Add onions and sprinkle some salt over it. Sauté well.
- Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
- Add tomatoes, salt and sugar. Cancel SAUTE. Give a quick stir. Close Instant Pot with pressure valve set to sealing.
- Press Manual and choose Low for 5 minutes followed by quick release or natural pressure release.
- Open the lid. Press Sauté mode back. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Cancel Sauté.
- This Chutney should be served at room temperature or cold. Let it cool down completely. Mix well and enjoy!
- Heat oil in a pan on medium heat. Once the oil is hot, add cumin and black mustard seeds. Let them crackle for a minutes. Add onions and sprinkle some salt over it. Sauté well.
- Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
- Add tomatoes, salt and sugar. Cover the pot and let it cook for 10 minutes on medium low heat. Check and stir intermittently. Open the lid and check to see if the tomatoes are tender and soft. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Turn off the heat.
- Serve at room temparature
Nutrition Facts : ServingSize 1 tablespoon, Calories 56 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, Sodium 143 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
QUICK FRESH TOMATO CHUTNEY RECIPE
Steps:
- Gather the ingredients.
- In a small saucepan, combine tomatoes, onion, vinegar, brown sugar, pepper, cinnamon, and allspice. Place saucepan over medium-low heat.
- Cook, uncovered, stirring frequently until thickened, 10 to 15 minutes.
- Transfer to a canning jar or container. Cover and refrigerate for up to two weeks.
Nutrition Facts : Calories 32 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 5 g, Fat 0 g, ServingSize 3/4 cup ( serves 6), UnsaturatedFat 0 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
TOMATEN CHUTNEY (FABULOUS TOMATO CHUTNEY)
This tomato chutney recipe is easy to make and tastes great just on crackers. As this chutney disappears instantly with my family and friends, I always like to make a large amount (but there is still never enough to satisfy the demand).
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 92 calories, Carbohydrate 23.2 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 236.5 mg, Sugar 21.8 g
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