Curried Tomato Chutney Recipes
TOMATO CHUTNEY RECIPE
Sweet, spicy and tangy tomato chutney is full of flavor explosion in every bite. This perfectly spiced chutney recipe is vegan and gluten free. Instantpot and stove top instructions are included
Provided by Prajakta Sukhatme
Categories Condiments
Time 15m
Number Of Ingredients 12
Steps:
- Turn Instant Pot to SAUTE mode and heat oil. Add mustard and cumin seeds and allow them to crackle. Add onions and sprinkle some salt over it. Sauté well.
- Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
- Add tomatoes, salt and sugar. Cancel SAUTE. Give a quick stir. Close Instant Pot with pressure valve set to sealing.
- Press Manual and choose Low for 5 minutes followed by quick release or natural pressure release.
- Open the lid. Press Sauté mode back. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Cancel Sauté.
- This Chutney should be served at room temperature or cold. Let it cool down completely. Mix well and enjoy!
- Heat oil in a pan on medium heat. Once the oil is hot, add cumin and black mustard seeds. Let them crackle for a minutes. Add onions and sprinkle some salt over it. Sauté well.
- Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
- Add tomatoes, salt and sugar. Cover the pot and let it cook for 10 minutes on medium low heat. Check and stir intermittently. Open the lid and check to see if the tomatoes are tender and soft. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Turn off the heat.
- Serve at room temparature
Nutrition Facts : ServingSize 1 tablespoon, Calories 56 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, Sodium 143 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
SPICY TOMATO CHUTNEY
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
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
CURRIED TOMATO CHUTNEY
Got this simple, simple recipe from a cooking class from a local place called "Celelbrity Kitchens" Thanks to chef Shawn Sidey. The serves 4 serves generously. I served 5 adults this and had a little left
Provided by nomnom
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together.
- Let sit for 10 minutes to allow flavors to mingle.
- Enjoy.
Nutrition Facts : Calories 20.6, Fat 0.2, Sodium 3.9, Carbohydrate 4.6, Fiber 1.2, Sugar 2.4, Protein 0.8
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