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
ORANGE STREET HOT HOT TOMATO CHUTNEY
Provided by Christopher Idone
Categories project, side dish
Time 1h45m
Yield About 10 pints
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1438 milligrams, Sugar 34 grams
HOT HOT TOMATO CHUTNEY
Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
Provided by Christopher Idone
Categories Cookstr Recipes
Number Of Ingredients 10
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.
HOMEMADE TOMATO CHUTNEY
This homemade chutney is simple to make and is particularly good served with a hard cheese
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Supper
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 9
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SPICY TOMATO CHUTNEY
Categories Condiment/Spread Pepper Tomato Vegetable Vinegar Hot Pepper Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Chop tomatoes and bell pepper.
- In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
More about "hot hot tomato chutney recipes"
EASY ADDICTIVE TOMATO CHUTNEY RECIPE (REGULAR & LOWER …
From anoregoncottage.com
4.7/5 (195)Total Time 2 hrs 40 minsCategory CondimentsCalories 42 per serving
- Prep the tomatoes, chopping either by hand or with a food processor. You should have 7 cups of chopped/pureed tomatoes.
- Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching.
- Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. (If not canning, ladle into freezer containers to freeze or store in fridge.)
TOMATO CHUTNEY RECIPE (ONION TOMATO CHUTNEY)
From indianhealthyrecipes.com
Ratings 266Calories 57 per servingCategory Side
SWEET & SPICY TOMATO CHUTNEY - COOK WITH MANALI
From cookwithmanali.com
GREEN TOMATO CHUTNEY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
HOT TOMATO CHUTNEY | BAKING MAD
From bakingmad.com
TOMATO CHUTNEY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ONE-HOUR SWEET WITH HEAT TOMATO AND PEPPER CHUTNEY
From averiecooks.com
TOMATO CHUTNEY - 2 WAYS - MY FOOD STORY
From myfoodstory.com
TOMATO CHUTNEY RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
EASY ROASTED TOMATO CHUTNEY — LET'S DISH RECIPES
From letsdishrecipes.com
TOMATO CHUTNEY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GRANDMA'S TOMATO CHUTNEY - RECIPES - ABC RADIO
From abc.net.au
TOMATO CHUTNEY RECIPE (2 WAYS) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
TOMATO CHUTNEY RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
HOT TOMATO CHUTNEY - WHITE GRANULATED | SILVER SPOON
From silverspoon.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love