TOMATO-GINGER CHUTNEY
Use this as a topping for Grilled Sirloin Steak.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.
Nutrition Facts : Calories 138 g, Fat 4 g, Protein 1 g
GINGER-TOMATO CHUTNEY
Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)
THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY
Categories Ginger Pasta Tomato Appetizer Crab Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
- Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.
SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS
A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.
Provided by BecR2400
Categories Chutneys
Time 1h20m
Yield 2 1/2 cups Chutney, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
- Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
- Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.
THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY
This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I didn't change a thing on this recipe, but we like ours hot! Time includes time for the chutney.
Provided by GinnyP
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in heavy, large skillet over medium-high heat.
- Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
- Stir in curry powder.
- Add Marsala.
- Boil until liquid is slightly reduced, about 2 minutes.
- Add stock, fish sauce, and curry paste.
- Simmer until liquid is slightly reduced, about 5 minutes.
- Add coconut milk; simmer until slightly thickened, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
- Drain well.
- Return pasta to pot.
- Pour sauce over pasta.
- Stir in crabmeat.
- Season to taste with salt and pepper.
- Transfer pasta to large bowl.
- Sprinkle with basil.
- Serve with chutney.
GINGER & TOMATO CHUTNEY
This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice.
Provided by Melanie B.
Categories Chutneys
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a sauce pan to medium heat and add onion. Cook for 4 minutes. Add garlic and ginger. Cook for another 2-3 minutes. Add tomatoes, vinegar, sugar, salt, and raisins. Simmer, stirring occasionally until thickened (about 30-40 minutes).
- Cool completely and serve as a condiment.
- I like this chutney with grilled steak and chicken.
GINGER-TOMATO CHUTNEY
Make and share this Ginger-Tomato Chutney recipe from Food.com.
Provided by GinnyP
Categories Chutneys
Time 28m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine vinegar, brown sugar, and ginger in a small saucepan.
- Stir over medium heat until sugar dissolves.
- Add tomatoes with juices and cinnamon.
- Bring mixture to a boil.
- Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
- Discard cinnamon.
- Note: Chutney can be prepared 2 days ahead.
- Cover and refrigerate.
- Rewarm over low heat or bring to room temperature before using.
Nutrition Facts : Calories 212.4, Fat 0.6, SaturatedFat 0.1, Sodium 598.8, Carbohydrate 53.1, Fiber 4.2, Sugar 45.1, Protein 3.4
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