Hot Hot Tomato Chutney Recipes

RECIPES

Steps:

• Step 1:Peel and finely chop the onions and garlic, de-seed and finely chop the chilli.Step 2:Heat the oil in a large saucepan, add the onion, cover and cook, stirring occasionally, for about 5 minutes. Add the chopped garlic and chilli and cook uncovered for a further 1 minute.Step 3:Add all remaining ingredients. Heat gently, stirring, until the sugar has dissolved. Bring to the boil, then simmer uncovered, for about 45-55 minutes until the liquid has reduced and the chutney is a thick pulpy consistency.Step 4:Spoon into jars and cover at once with plastic vinegar proof tops.

SPICY TOMATO CHUTNEY

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.

ORANGE STREET HOT HOT TOMATO CHUTNEY

Steps:

• Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
• Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
• Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.

HOT HOT TOMATO CHUTNEY

Steps:

• Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
• In a small nonreactive bowl, dissolve the sugar in the vinegar and stir into the kettle. Reduce the heat to low. Simmer, uncovered, stirring frequently to prevent scorching, until the chutney is the consistency of jam, about 1½ hours or longer.
• Remove the poblano chile peppers and discard. Ladle enough the hot chutney into sterilized pint jars to come within 1/8-inch of their tops. Wipe the rims and seal with the lids. Refrigerate after cooling. (Keeps for 4 to 6 weeks.)
• Serve with meat loaf cold meat dishes, and hamburgers.

TOMATO CHUTNEY II

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.

HOMEMADE TOMATO CHUTNEY

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.