Butter Chicken Parathas With Sweet Tomato Chutney Recipes

SWEET TOMATO "CONSERVA"

Steps:

• Bring a large pot of water to a boil. Have ready, a bowl of ice water and a spider or slotted spoon. With a paring knife, cut the stems out of the tomatoes and cut an X in the opposite end. Slip the tomatoes into the boiling water and leave them until the skin around the X starts to loosen, 30 seconds to 1 minute. With the spider, scoop the tomatoes into the ice water. When cool enough to handle, slip the skins off the tomatoes and cut the tomatoes in half lengthwise. Scoop out and discard the seeds. Set the seeded tomato halves aside.
• Bring 3 cups water, the sugar, cinnamon, and allspice to a boil in a medium saucepan over high heat. Adjust the heat to the lowest setting and let steep for 20 minutes.
• Add the tomatoes, and continue to simmer on low heat until the syrup has thickened about another 20 minutes. Cool, then chill. Remove allspice berries and cinnamon sticks. Serve the tomatoes in a compote dish or small bowl, accompanied by the sliced cheese.

BUTTER CHICKEN

Steps:

• Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt. When done, cool to touch; remove the meat from the bones and cut into bite-size pieces. Melt the butter, add the chicken pieces, stir and fry for a few minutes. Add parsley, lemon juice, grated peel, and broth. Add some freshly ground, preferably white, pepper. Gently simmer for 10 minutes. Add cream and reheat the sauce but do not boil. If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way. Garnish your dish with the lemon slices. Serve with boiled potatoes, a mixture of peas and snow peas, and a salad.

FRITTATA WITH TOMATO CHUTNEY

Steps:

• Preheat oven to 350 degrees F.
• In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.
• In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.

SWEET TOMATO CHUTNEY

Steps:

• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to1 hour. Let cool slightly and stir in the cilantro and onions.