Madras Tomato Chutney Recipes

MADRAS TOMATO CHUTNEY

Madras Tomato Chutney image

This is a red tomato chutney which has a lot of flavor and is GREAT with Samosas. Lengthy time to make this is due to the fact that it should stand and cool long before it is served. A good thing to make a day or two in advance.

Provided by SEIRRAC

Categories Chutney

Time 2h35m

Yield 12

Number Of Ingredients 7

Ingredients

1 large onion, chopped
2 tablespoons canola oil
2 cloves garlic, minced
3 large ripe tomatoes, diced
¾ teaspoon chili powder
2 tablespoons tamarind extract
salt

Steps:

In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt.
Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.

Nutrition Facts : Calories 35.1 calories, Carbohydrate 3.2 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 198.3 mg, Sugar 1.7 g

SWEET TOMATO CHUTNEY

Sweet Tomato Chutney image

From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.

Provided by evelynathens

Categories Chutneys

Time 2h5m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 head garlic, peeled,coarsely chopped
1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
1 1/2 cups red wine vinegar
1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
1 1/2 cups sugar
1 1/2 teaspoons salt
1/8-1/2 teaspoon cayenne pepper (personal preference)
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds

Steps:

Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
Bring to a boil.
Add puree from blender.
Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
(A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
You may need to lower the heat as the liquid diminishes.
You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
Add the almonds and the raisins.
Simmer, stirring, another 5 minutes.
Turn heat off and allow to cool.
Bottle.
Keep refrigerated.

Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4

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