Tangy Tomato Chutney Recipes

TANGY TOMATO CHUTNEY, TOMATO THOKKU

Steps:

• Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
• Cool fenugreek seeds and grind to make a fine powder and keep aside.
• Heat oil in a wide and heavy bottom pan .
• Ad cooking oil and when it become warm add white lentil and mustard seeds.
• When seeds start crackling add asafoetida, curry leaves and whole red chilies.
• Now add chopped tomatoes and salt and mix.
• Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
• Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
• Simmer till it thicken and oil surface.
• Keep stirring in between to avoid sticking at the bottom.
• When it become thick ,let it cool down completely.
• Store in a glass jar and keep refrigerated.
• Though it stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.

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.

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.

SPICY TOMATO CHUTNEY

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.