Red Tomato Chutney Recipe Australia Recipes

RED TOMATO CHUTNEY

Red Tomato Chutney image

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

Provided by Sharon123

Categories Chutneys

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 14

Ingredients

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Steps:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5

RED TOMATO CHUTNEY

Red Tomato Chutney image

Found at the back of a store cupboard, a friend brought this to a barbie where it was enjoyed by all. I had to try the recipe and this has to be one of the nicest chutneys I've ever made. Give it a go and I'm sure you be making it time and time again.

Provided by Suke_UK

Categories Chutneys

Time 2h20m

Yield 650 g

Number Of Ingredients 9

Ingredients

2 lbs tomatoes, peeled and chopped
3 large onions, finely chopped
salt
1/2 pint malt vinegar
1 lb sugar
1 1/2 tablespoons plain flour
1 tablespoon English mustard powder
1 tablespoon curry powder
1 teaspoon cayenne pepper (optional)

Steps:

Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
Decant into warm jars.
The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.

Nutrition Facts : Calories 3.5, Sodium 0.1, Carbohydrate 0.8, Sugar 0.8

HOMEMADE TOMATO CHUTNEY

Homemade tomato chutney image

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

Ingredients

500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika

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

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