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.
Nutrition Facts : Calories 32 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 5 g, Fat 0 g, ServingSize 3/4 cup ( serves 6), UnsaturatedFat 0 g
TOMATO CHUTNEY
Enjoy your dinner with this tasty chutney made using tomatoes - a perfect Indian condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 4h10m
Yield 12
Number Of Ingredients 10
Steps:
- In 4-quart nonaluminum Dutch oven, mix all ingredients. Heat to boiling; reduce heat. Simmer uncovered 1 hour 45 minutes, stirring occasionally, until thickened. Cool 2 hours. Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 76, Carbohydrate 18 g, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 208 mg
TOMATO CHUTNEY II
This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.
Provided by PATRICK7
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 18.5 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 9.5 mg, Sugar 2.8 g
HOMEMADE TOMATO CHUTNEY
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
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
TOMATO TOMATILLO CHUTNEY - 'TOM TOM'
Sweet and tangy!
Provided by Effie
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h45m
Yield 25
Number Of Ingredients 12
Steps:
- Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
- 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. Any uncanned chutney can be refrigerated or frozen.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g
TOMATEN CHUTNEY (FABULOUS TOMATO CHUTNEY)
This tomato chutney recipe is easy to make and tastes great just on crackers. As this chutney disappears instantly with my family and friends, I always like to make a large amount (but there is still never enough to satisfy the demand).
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine tomatoes, sugar, lime juice, ginger, cumin, salt, cinnamon, cloves, and cayenne pepper in a large, heavy-bottomed pot; bring to a boil. Reduce heat; simmer uncovered until tomatoes are broken down into a thick sauce, about 1 hour and 30 minutes.
- Pour into sterilized jars; tightly screw on lids. Turn jars upside down to stand on their lids; cool completely. Refrigerate.
Nutrition Facts : Calories 92 calories, Carbohydrate 23.2 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 236.5 mg, Sugar 21.8 g
MADRAS TOMATO CHUTNEY
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 Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 12
Number Of Ingredients 7
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
TOMATO CHUTNEY
Categories Condiment/Spread Onion Tomato Dried Fruit Winter Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 11
Steps:
- In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.
TOMATO CHUTNEY
Provided by Marcus Samuelsson
Number Of Ingredients 21
Steps:
- 1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
- 2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.
- 3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.
TOMATO CHUTNEY
Yield Makes about 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1 1/4 hours, or until it is thickened. Let the chutney cool and transfer it to a bowl or jars. The chutney keeps, covered and chilled, for 3 weeks.
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