Tomato And Onion Chutney Recipes

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

Ingredients

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

FRESH TOMATO AND ONION CHUTNEY

Fresh Tomato and Onion Chutney image

Here's a wonderful way to use some of those garden tomatoes. Very simple recipe. Preparation time includes standing time to meld flavors. From Gourmet Magazine.

Provided by Bev I Am

Categories Chutneys

Time 1h47m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 small onion, finely chopped
1 teaspoon fine sea salt
1/2 lb tomatoes, chopped (1 cup)
2 teaspoons minced fresh jalapeno chile, including seeds
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1 1/2 tablespoons olive oil
1/4 teaspoon black pepper

Steps:

Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
NOTE: Chutney can be made 1 day ahead and chilled, covered.
Bring to room temperature before serving.

FRESH TOMATO AND ONION CHUTNEY

Fresh Tomato and Onion Chutney image

Categories Condiment/Spread Fruit Juice Ginger Onion Tomato Orange Spice Jalapeño Gourmet

Yield Makes 4 servings or about 1 1/4 cups

Number Of Ingredients 11

Ingredients

1 small onion, finely chopped
1 teaspoon fine sea salt
1/2 pound tomatoes, chopped (1 cup)
4 teaspoons minced fresh jalapeño chile, including seeds
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1 1/2 tablespoons olive oil
1/4 teaspoon black pepper

Steps:

Soak onion with 1/2 teaspoon sea salt in 1 cup cold water 15 minutes, then drain well in a sieve. Transfer to a bowl and stir in tomatoes, jalapeño, lemon juice, and orange juice.
Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes. Stir into tomatoes with pepper and remaining 1/2 teaspoon sea salt, then let stand at least 1 hour for flavors to develop.
Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.

TOMATO ONION CHUTNEY

Tomato Onion Chutney image

Categories Condiment/Spread Onion Tomato Winter Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2 1/2 cups chopped onion
1 teaspoon mustard seeds
3 1/2 tablespoons unsalted butter
a 14-ounce can tomatoes, drained well in a colander
1 tablespoon red-wine vinegar
1 tablespoon sugar
1/8 teaspoon ground allspice
2 tablespoons minced fresh parsley leaves

Steps:

In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste. The chutney may be made 3 days in advance and kept covered and chilled.

TOMATO ONION CHUTNEY

Tomato Onion Chutney image

Provided by Florence Fabricant

Categories easy, quick, condiments

Time 10m

Yield One-third cup

Number Of Ingredients 7

Ingredients

1/2 tablespoon extra-virgin olive oil
1/4 teaspoon cumin seeds
1 small onion, minced
2 medium, ripe tomatoes, seeded, peeled and finely chopped, about 1/2 pound
Salt to taste
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice

Steps:

Heat the olive oil in a small saucepan over high heat. Add the cumin seeds, and when they start to sizzle, stir in the onion. Saute over medium heat until the onion is tender, about four minutes.
Add the tomatoes and cook over high heat for about five minutes, or until the mixture thickens. Season with salt and pepper, stir in the lemon juice and allow to cool to room temperature.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 10 grams

TOMATO CHUTNEY

Tomato Chutney image

This is an African (Mozambique) tomato chutney sauce that goes well with African curry and onion hot sauce. It is very simple to make, and uses fresh ingredients that are easily found.

Provided by VALERIEKOOKA

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 pints cherry tomatoes
1 small white onion, chopped
1 green onion, chopped
½ teaspoon chopped fresh cilantro
2 green chile peppers, chopped
salt to taste
1 teaspoon lemon juice, or to taste

Steps:

Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
In a medium bowl, mix together the white onion, green onion, cilantro, and chile peppers. Add hot cooked tomatoes, and mix well. Season with salt, pepper and lemon juice to taste.

Nutrition Facts : Calories 32.6 calories, Carbohydrate 7.4 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 1.3 g

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