RECIPES
This hot tomato chutney is a fantastic accompaniment for a cheese and biscuit supper or a glorious picnic spread in the summer sunshine. It can be made and stored in advance for convenience and also makes a lovely gift for friends and family.
Time 1h20m
Yield 2
Number Of Ingredients 20
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
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
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
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
HERB-GRILLED SALMON WITH FRESH TOMATO-ORANGE CHUTNEY
Provided by Sara Foster
Categories Citrus Fish Fruit Herb Tomato Vegetable Roast Backyard BBQ Dinner Orange Seafood Salmon Grill Grill/Barbecue Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 25
Steps:
- Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
- Place the salmon on a piece of heavy-duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
- Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
- Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
- Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
- Fresh Tomato-Orange Chutney
- Preheat the oven to 400 degrees.
- Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30minutes. Remove from the oven and set aside.
- Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.
- Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.
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