Tomato Chutney Recipes

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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

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

TOMATO CHUTNEY II



Tomato Chutney II image

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

2 cups chopped tomatoes
2 teaspoons ginger
1 teaspoon minced garlic
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 tablespoon white sugar
salt to taste

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

SPICY TOMATO CHUTNEY



Spicy Tomato Chutney image

Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.

Provided by CURLING

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h

Yield 32

Number Of Ingredients 11

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 ¾ cups white sugar
1 cup red wine vinegar
2 onions, diced
¼ cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

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.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g

TOMATO CHUTNEY



Tomato Chutney image

Categories     Condiment/Spread     Onion     Tomato     Dried Fruit     Winter     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

a 28- to 32-ounce can whole tomatoes with juice, chopped
1 large onion, chopped (about 1 cup)
zest of 1 lemon, removed with vegetable peeler and minced
1/2 cup sugar
1/2 cup cider vinegar
1/3 cup dried currants
1 1/2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon

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



Tomato Chutney image

This simple sweet-and-sour condiment goes well with sandwiches, chicken, and fish, like our Pecan-Crusted Catfish.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

4 plum tomatoes
4 shallots
1/4 cup sugar
1/4 cup balsamic vinegar
3 drops Tabasco Sauce, or to taste

Steps:

  • Cut a small X in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10, and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes, and cut off flesh in large pieces. Discard cores, or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl, and allow to drain.
  • Peel shallots, and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with 1 cup water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 15 to 20 minutes.
  • Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldn't break down very much. Let cool. Serve cold or at room temperature.

EASY TOMATO CHUTNEY



Easy Tomato Chutney image

Make and share this Easy Tomato Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories     Chutneys

Time 20m

Yield 1 medium sized jar of chutney

Number Of Ingredients 11

10 big fully ripe red juicy tomatoes
2 big onions, chopped
5 dried garlic, peeled
2 teaspoons sugar
salt
1 teaspoon black pepper
2 bay leaves
4 cloves
1 inch cinnamon
1 pinch nutmeg
1 tablespoon oil

Steps:

  • Take a non stick heavy bottom pan and heat the oil.
  • Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
  • Saute for 2 minutes and add chopped tomatoes, salt and sugar.
  • Keep covered and stirring for 10 minutes or until tomatoes are soft.
  • Allow to cool to the room temperature.
  • Add nutmeg now.
  • Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
  • Fill in a sterilised jar and keep refrigerated.

Nutrition Facts : Calories 459.5, Fat 16, SaturatedFat 2.2, Sodium 62.6, Carbohydrate 76.9, Fiber 17.7, Sugar 47.5, Protein 12.4

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