Tangy Tomato Chutney Recipes

TOMATO CHUTNEY RECIPE | TAMATAR KI CHUTNEY FOR IDLI & DOSA

Steps:

• firstly, in pan place 1 kg tomato cut into half.
• add 2 tbsp oil and roast on medium flame.
• flip over and cook both sides.
• also, add 15 cloves garlic and roast uniformly.
• roast until the skin of the tomato softens.
• cool completely, and tranfer to the mixer grinder.
• grind to smooth paste without adding any water. keep aside.
• in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
• splutter the tempering keeping the flame on medium.
• keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.
• saute on low flame until the spices turn aromatic.
• further, add the prepared tomato garlic puree and mix well.
• cover and cook for 20 minutes or until the oil separates from the sides.
• also, add 2 tbsp salt and 1 tbsp jaggery.
• mix well and continue to cook until the oil separates from the sides.
• finally, enjoy tomato chutney with rice, idli or dosa.

TANGY TOMATO CHUTNEY, TOMATO THOKKU

Steps:

• Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
• Cool fenugreek seeds and grind to make a fine powder and keep aside.
• Heat oil in a wide and heavy bottom pan .
• Ad cooking oil and when it become warm add white lentil and mustard seeds.
• When seeds start crackling add asafoetida, curry leaves and whole red chilies.
• Now add chopped tomatoes and salt and mix.
• Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
• Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
• Simmer till it thicken and oil surface.
• Keep stirring in between to avoid sticking at the bottom.
• When it become thick ,let it cool down completely.
• Store in a glass jar and keep refrigerated.
• Though it stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.

TANGY TOMATO CHUTNEY

Steps:

• Heat the olive oil in a pan and add the finely chopped onion. Cook for 5 mins until softened. Stir in the crushed garlic clove and cook for a further minute. Add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

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.

SPICY TOMATO CHUTNEY

Steps:

• Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

SPICY TOMATO CHUTNEY

Steps:

• Chop tomatoes and bell pepper.
• In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.