Red Tomato Chutney Preserve With Sesame Seeds Recipes

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HOMEMADE TOMATO CHUTNEY



Homemade tomato chutney image

This homemade chutney is simple to make and is particularly good served with a hard cheese

Provided by Good Food team

Categories     Buffet, Condiment, Lunch, Supper

Time 1h40m

Yield Makes about 1kg

Number Of Ingredients 9

500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika

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.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

RED TOMATO CHUTNEY



Red Tomato Chutney image

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

Provided by Sharon123

Categories     Chutneys

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 14

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

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.

Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5

TOMATO CHUTNEY PRESERVE WITH CASHEWS AND RAISINS



Tomato Chutney Preserve with Cashews and Raisins image

Number Of Ingredients 14

1 tablespoon vegetable oil
2 tablespoons peeled and minced fresh ginger
2 cloves fresh garlic (large), minced
2 to 4 fresh green chili peppers, minced with seeds
1 teaspoon fennel seeds
1/2 teaspoon coarsely crushed fenugreek seeds
1/2 cup coarsely chopped raw cashew nuts
1/2 cup golden raisins
3 large tomatoes, finely chopped (about 1 1/2 pounds)
2 cups sugar, or more to taste
1 tablespoon salt, or to taste
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1/2 cup distilled white vinegar

Steps:

  • 1. Heat the oil in a large non-reactive wok or saucepan over medium heat and cook the ginger, garlic, green chili peppers, fennel seeds and fenugreek seeds, stirring until golden, about 1 minute. Add the cashews and raisins and stir until the raisins expand, about 1 minute.2. Add the tomatoes, sugar, salt, paprika, and cayenne pepper and cook, over medium-high heat for the first 2 to 3 minutes. Then cover the pan and cook, stirring occasionally, over medium heat until the tomatoes are very soft, about 10 minutes. Add the vinegar, and simmer, uncovered, until semi-thick, about 15 minutes. (It will continue to thicken as it cools.) Serve immediately or let cool, then store in an airtight container in the refrigerator, about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RED TOMATO CHUTNEY PRESERVE WITH SESAME SEEDS



Red Tomato Chutney Preserve with Sesame Seeds image

Number Of Ingredients 16

1 tablespoon sesame seeds, dry roasted (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons peanut oil
1 tablespoon black mustard seeds
2 tablespoons minced fresh curry leaves
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 tablespoon dried split pigeon peas (toor dal), sorted
1 cup finely chopped onion
2 tablespoons peeled and minced fresh ginger
1 tablespoon minced fresh garlic cloves
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
2 large tomatoes, finely chopped
2 tablespoons distilled white vinegar

Steps:

  • 1. Prepare the sesame seeds. Then, heat the oil in a medium wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and both the dals, and stir until the dals are golden, about 30 seconds. Add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger, garlic, and green chili peppers, stir 1 minute, then mix in the turmeric, salt, and asafoetida.2. Add the tomatoes and vinegar and cook until most of the juices evaporate and the chutney is semi-thick, 7 to 10 minutes. (It will continue to thicken as it cools.) Transfer to a serving dish, garnish with the sesame seeds, and serve hot or cold, or store in an airtight container in the refrigerator, about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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