Tomato And Mint Chutney Recipes

GREEN TOMATO AND MINT CHUTNEY

Steps:

• Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.
• Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.
• Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
• Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.
• Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

MINT CHUTNEY WITH TOMATO

Steps:

• The mint leaves should be rinsed until the water runs clear, and removed from the stems before measuring.
• Core and partially seed the tomato.
• (when the tomato is cored, squeeze and expel seeds through the hole without crushing the tomato).
• Peel and roughly chop the onion.
• Put all ingredients into a food processor fitted with a blade or in a blender.
• Pulse the machine until the mixture becomes a thick paste; do not allow it to liquefy.
• Check the flavor, The flavor should be tart. Add more lemon juice, chili or pepper and salt if needed.
• (substitute tamaring water for lemon juice for a different and more authentic taste. Tamarind concentrate can be purchased in Indian stores and diluted with water to the tartness of lemon juice or used as is. Tamarind water can also be made by soaking tama).
• Serve with pakoras or curry.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

TOMATO AND MINT CHUTNEY

Steps:

• Place all the ingredients except the salt in your food processor.
• Process until a smooth paste forms.
• Add the salt just before serving to prevent discolouration.

MINT CHUTNEY

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

CHUTNEY WITH MINT

Steps:

• In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

TOMATO CHUTNEY

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.

MINT CHUTNEY

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

TOMATO APPLE CHUTNEY

Steps:

• Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

TOMATO-LEMON CHUTNEY

Steps:

• Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
• Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
• Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.