Tomato Onion Chutney Red Chutney Recipes

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TOMATO ONION CHUTNEY RED CHUTNEY



Tomato Onion Chutney Red Chutney image

South Indian Tamilnadu hotel style spicy Tomato Onion Chutney. Red Chutney, Kaara Chutney recipe for idli and dosa.

Provided by Kannamma - Suguna Vinodh

Categories     Chutney

Time 20m

Yield 3

Number Of Ingredients 10

2 tablespoon peanut oil
1/8 teaspoon mustard seeds (use very little)
2 tablespoon urad dal
4 dried red chilli
1 sprig curry leaf
3 Medium sized onions, roughly chopped
4 Medium sized tomatoes, roughly chopped
1 teaspoon salt
a small piece of tamarind (10 grams, one rupee coin size)
1 teaspoon jaggery

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.

RED TOMATO CHUTNEY



Red Tomato Chutney image

Found at the back of a store cupboard, a friend brought this to a barbie where it was enjoyed by all. I had to try the recipe and this has to be one of the nicest chutneys I've ever made. Give it a go and I'm sure you be making it time and time again.

Provided by Suke_UK

Categories     Chutneys

Time 2h20m

Yield 650 g

Number Of Ingredients 9

2 lbs tomatoes, peeled and chopped
3 large onions, finely chopped
salt
1/2 pint malt vinegar
1 lb sugar
1 1/2 tablespoons plain flour
1 tablespoon English mustard powder
1 tablespoon curry powder
1 teaspoon cayenne pepper (optional)

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.

Nutrition Facts : Calories 3.5, Sodium 0.1, Carbohydrate 0.8, Sugar 0.8

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