Tomato And Red Onion Chutney Recipes

TOMATO ONION CHUTNEY RED CHUTNEY

Steps:

• Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.
• Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown.
• Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Switch off the flame. Add in the tamarind and a teaspoon of jaggery.
• Remove the mixture from the pan and let it cool slightly. Run it in a blender / mixie to a smooth paste. Do not add any water while grinding.
• Serve with idli or dosa.

FRESH TOMATO AND ONION CHUTNEY

Steps:

• Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
• Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
• Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
• Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
• Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
• NOTE: Chutney can be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

TOMATO AND RED ONION CHUTNEY

Steps:

• Combine all ingredients in medium bowl. Season generously with salt and pepper. Let stand at least 30 minutes and up to 1 hour, stirring occasionally.

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.

RED TOMATO CHUTNEY

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.