Quick Fresh Tomato Chutney Recipes

EASY TOMATO CHUTNEY RECIPE

Steps:

• Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve.
• Simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.
• Spoon into sterilised jars, cover, and seal.

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.

GREEN TOMATO CHUTNEY

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

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.

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.

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.