Tomato Ginger Chutney Recipes

GINGER & TOMATO CHUTNEY

Ginger & Tomato Chutney image

This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice.

Provided by Melanie B.

Categories Chutneys

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 medium red onion, chopped
2 garlic cloves, mined
1 tablespoon ginger, minced
1 (15 ounce) can diced tomatoes, unseasoned
1/2 cup red wine vinegar
1/2 cup light brown sugar
1/2 cup golden raisin
2 tablespoons olive oil
1/4 teaspoon salt

Steps:

Heat oil in a sauce pan to medium heat and add onion. Cook for 4 minutes. Add garlic and ginger. Cook for another 2-3 minutes. Add tomatoes, vinegar, sugar, salt, and raisins. Simmer, stirring occasionally until thickened (about 30-40 minutes).
Cool completely and serve as a condiment.
I like this chutney with grilled steak and chicken.

GINGER-TOMATO CHUTNEY

Ginger-Tomato Chutney image

Categories Condiment/Spread Ginger Tomato Quick & Easy Vegan Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 14 1/2-ounce can diced tomatoes in juice
1 cinnamon stick

Steps:

Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

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

TOMATO-GINGER CHUTNEY

Tomato-Ginger Chutney image

Use this as a topping for Grilled Sirloin Steak.

Provided by Martha Stewart

Categories Entertaining Seasonal Summer Entertaining Summer Recipes

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil (such as safflower)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 cans (14 1/2 ounces each) diced tomatoes in juice or 2 pounds fresh plum tomatoes
1/2 cup red-wine vinegar
1/2 cup packed light-brown sugar
1/2 cup golden raisins

Steps:

In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Nutrition Facts : Calories 138 g, Fat 4 g, Protein 1 g

GINGER-TOMATO CHUTNEY

Ginger-Tomato Chutney image

Make and share this Ginger-Tomato Chutney recipe from Food.com.

Provided by GinnyP

Categories Chutneys

Time 28m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 (14 1/2 ounce) can diced tomatoes with juice
1 cinnamon stick

Steps:

Combine vinegar, brown sugar, and ginger in a small saucepan.
Stir over medium heat until sugar dissolves.
Add tomatoes with juices and cinnamon.
Bring mixture to a boil.
Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
Discard cinnamon.
Note: Chutney can be prepared 2 days ahead.
Cover and refrigerate.
Rewarm over low heat or bring to room temperature before using.

Nutrition Facts : Calories 212.4, Fat 0.6, SaturatedFat 0.1, Sodium 598.8, Carbohydrate 53.1, Fiber 4.2, Sugar 45.1, Protein 3.4

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