Sweet Tomato Chutney Recipe Foodcom

PORK CHOPS WITH SWEET TOMATO CHUTNEY

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
• Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
• Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
• Serve pork chops with about a tablespoon of chutney spooned over the top.

SWEET TOMATO CHUTNEY

Steps:

• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to1 hour. Let cool slightly and stir in the cilantro and onions.

SWEET TOMATO CHUTNEY

Steps:

• In a saucepan combine undrained tomatoes, onion, garlic, and gingerroot. Stir in sugar, vinegar, salt, paprika, red pepper, and cloves. Bring to a boil; reduce heat.
• Simmer, uncovered, for 30 minutes or until the mixture is thickened; stir frequently. Stir in the raisins or currants and the almonds; heat through.
• Remove from heat and cool. Pour into a container; cover and label. Can be stored in the refrigerator for up to 3 weeks.

SWEET TOMATO CHUTNEY

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.

SWEET TOMATO CHUTNEY

Steps:

• Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness.
• When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months.

SWEET AND SOUR TOMATO CHUTNEY

Steps:

• Grind ginger, garlic and red chillies into fine paste with splash of vinegar.
• Mince dates and raisins in a food processor without adding water.
• Chop tomatoes roughly, put in large pan, and cook till soft and mushy. Add the paste made in step 1 , minced raisins and dates, sugar, vinegar and salt. Cook, stirring frequently, on low heat till sugar melts.
• Increase heat to high and continue to cook, until chutney reaches consistency of thick jam. Leave to cool.
• Fill in air-tight jars. Will keep for 6 months 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.

TOMATO CHUTNEY

Steps:

• In 12-inch skillet, heat all ingredients to boiling over high heat.
• Reduce heat to medium; cook, uncovered, 45 to 50 minutes, stirring occasionally, until mixture thickens.
• Spoon chutney into bowl cover and refrigerate until well chilled.
• Use within 2 weeks.

TOMATO CHUTNEY

Steps:

• Slowly bring all ingredients to the boil in a large saucepan, stir until sugar dissolves, reduce heat.
• Simmer, covered for approx 2 hours or until mixture is thick, stirring occasionally.
• Allow to stand for 5 mins before spooning into sterilised jars. Seal immediately.
• When cool, label & date.

WARM TOMATO CHUTNEY

Steps:

• Bring a pot of water to a boil. Add large tomatoes to boiling water for 1 to 2 minutes; transfer to a bowl of ice water. Peel large tomatoes, squeeze out excess juice and seeds, and dice.
• Combine large tomatoes, cherry tomatoes, green bell pepper, red onion, and ginger in a large cast iron pot. Stir dried cranberries, vinegar, brown sugar, pickling spice, chili powder, and salt into tomato mixture; bring to a boil. Reduce heat to medium and cook until chutney is thickened, at least 1 hour.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.