Tomato And Red Onion Chutney Recipes

TOMATO ONION CHUTNEY RED CHUTNEY

Steps:

• Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.
• Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown.
• Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Switch off the flame. Add in the tamarind and a teaspoon of jaggery.
• Remove the mixture from the pan and let it cool slightly. Run it in a blender / mixie to a smooth paste. Do not add any water while grinding.
• Serve with idli or dosa.

HOMEMADE TOMATO CHUTNEY

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.

FRESH TOMATO AND ONION CHUTNEY

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.

TOMATO AND RED ONION CHUTNEY

Steps:

• Combine all ingredients in medium bowl. Season generously with salt and pepper. Let stand at least 30 minutes and up to 1 hour, stirring occasionally.

TOMATO AND RED ONION SAUCE

Steps:

• In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

RED TOMATO CHUTNEY

Steps:

• Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
• Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
• Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
• Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
• Decant into warm jars.
• The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.

TOMATO ONION CHUTNEY

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

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.