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Tomato and Date Chutney

Ingredients:

  • Tomato and Date Chutney
    Tomato and Date Chutney

    Tomatoes — 1kg, chopped

  • Dates — 1/4 cup, deseeded
  • Oil — 2 tsp
  • Mustard Seeds – 1 tsp
  • Dry Red Chillies – Two
  • Sugar – 1/2 cup
  • Salt to taste

How to make Tomato and Date Chutney

  • Heat the oil.
  • Include the mustard seeds as well as dry red chillies.
  • Saute for some mere seconds, until the mustard seeds crackle.
  • Include the actual tomatoes as well as cook for Fifteen minutes.
  • Add the sugar as well as salt.
  • Stir till the sugar melts completely.
  • Cook until the mixture obtains a thick regularity.
  • Add the actual dates ultimately.
  • Function after this cools.
  • Tomato and Date Chutney is ready to serve.

Tomato chutney Recipe

Ingredients:

  • Tomato chutney
    Tomato chutney

    1 tablespoons of olive oil

  • ½ shallot, chopped
  • 1 ½ tomatoes, chopped
  • One and a halfclove garlic, crushed
  • 1 tablespoons of balsamic vinegar
  • 1 teaspoon brown sugar

How to make Tomato chutney

  • Heat the oil in a tiny pan.
  • Add the actual shallots, tomatoes as well as garlic clove and cook out with regard to 5-8 moments or even till softened.
  • Add the actual vinegar and sugar and prepare out for any additional 3-5 minutes or even before chutney has caramelised slightly. Serve instantly.
  • Tomato chutney is ready to serve.

Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2

Tomato Chutney Recipe

Tomato Chutney Ingredients

  • Tomato Chutney Recipe
    Tomato Chutney Recipe

    3 pounds of plum tomatoes, peeled and diced. (Unpeeled tomatoes will end up losing their peel in the mix, which is fine but affects the texture) shopping list

  • 3 ounces of fresh ginger, finely grated shopping list
  • 1 1/4 c sugar shopping list
  • 1 red onion, diced very small shopping list
  • 10 cloves of garlic, minced shopping list
  • 3/4 c apple-cider vinegar shopping list
  • 3/4 c balsamic vinegar shopping list
  • 2 tsp salt shopping list
  • 1/3 c golden raisins (or dried apricots if you prefer) shopping list

How to make Tomato Chutney

  • Simmer everything but the raisins into a heavy saucepan over low heat.
  • Cook, stirring frequently over low heat, until you get syrup, about 45 minutes.
  • Add the raisins and cook 5 to 10 minutes to make them plump.
  • If the sauce seems runny while warm, it will thicken as it cools.
  • Tomato Chutney is ready to serve.

Total Time : 55 minutes

Fresh Tomato Chutney Recipe

Fresh Tomato Chutney Ingredients:

Fresh Tomato Chutney Recipe
Fresh Tomato Chutney Recipe
  • 350 gm ripe tomatoes; chopped (12oz)
  • 2 tablespoon sunflower or soya oil
  • 1 medium onion; chopped
  • 2 large clov garlic; peeled and chopped
  • 2 green chillies; seeded and chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon sugar or to taste

How to make Fresh Tomato Chutney:

  • Put the tomatoes in a small saucepan and cook over a medium heat, covered , until they are soft (4-5 minutes). Remove and cool.
  • Meanwhile, heat the oil over a medium heat and fry the onions and garlic until the onions are soft, but not brown (4-5 minutes).
  • Add the chillies and cumin and for for 30-40 seconds. Puree the tomatoes, the onion mixture, salt and sugar in a blender.
  • Transfer to a serving dish and cool thoroughly before serving.

Tomato Chutney for Dosa Recipe

Tomato Chutney Recipe for Dosa Ingredients:

Tomato Chutney Recipe for Dosa Recipe
Tomato Chutney Recipe for Dosa Recipe
  • 3 large ripe juicy tomatoes (blanch, de-skin and puree)
  • 1 tsp grated ginger
  • 2-3 green chillis (slit length wise)
  • pinch of turmeric
  • 1 1/2 cups of water
  • 1/2 tsp jaggery or sugar (optional)
  • red chilli pwd (according to your spice level) – optional
  • salt to taste
  • pinch of asafoetida (optional)
  • coriander leaves for garnish
  • For tempering/tadka/poppu:
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 3/4 tsp cumin seeds
  • ½ tsp split black gram (minappa pappu) – optional
  • 10-12 fresh curry leaves

How to make Tomato Chutney Recipe for Dosa:

  • Pre-heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and black gram dal and let them brown. Don’t burn them. Add the curry leaves and fry for a few seconds.
  • Add the grated ginger, green chillis and turmeric pwd combine.Add the tomato puree and let it cook on medium heat for 3-4 mts. Check at regular intervals and stir.
  • Add water and let it come to a boil. Reduce heat and cook for another 4-5 mts.
  • Add the jaggery or sugar,salt and red chilli pwd (if you are using it) and combine. Lastly add a pinch of asafoetida and turn off heat. Garnish with chopped coriander leaves.
  • Serve with south Indian tiffins like dosa, idli, khichidi, ven pongal or phulagam. It can also be served as a dip.

Tomato Garlic Chutney Recipe

Ingredients:

  • 1 kg Tomatoes (Tamatar)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 30 grams fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun), chopped
  • 60 grams Raisins (Kishmish) (4 tsps)
  • 2 teaspoons Salt (Namak)
  • 1 Onion (Pyaj)
  • 240 grams Sugar (Cheeni) (1 1/22 cup)
  • 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Vinegar (Sirka)
  • 10 blanched Almond (Badam)

How to make tomato chutney:

  • Put the tomatoes in boiling water for 5 minutes.
  • Take out from the water, wipe and remove their skins and cut into small pieces.
  • Cut ginger into long, thin slices.
  • Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
  • Stir constantly until thick.
  • Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
  • Remove from the fire, cool and keep in air tight jar.