Best Curried Tomato Chutney Recipes

CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY

Steps:

• Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
• Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.

CURRIED TOMATO CHUTNEY

Steps:

• Mix together.
• Let sit for 10 minutes to allow flavors to mingle.
• Enjoy.

BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY

Steps:

• For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
• Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
• Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
• Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
• In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
• Add in curry powder and cook stirring constantly for 1 minute.
• Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
• Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate overnight.
• For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
• Place the pork in a glass dish and rub the marinade all over on all sides.
• Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
• IMPORTANT; bring the pork to room temperature before grilling.
• Prepare the grill to medium-hot.
• Discard any marinade in the dish, then brush the pork lightly with oil.
• Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
• Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
• Serve the grilled pork with prepared chilled peach relish.
• DELICIOUS!

PAN SEARED HALIBUTWITH CURRIED CORN SAUCE AND TOMATO CHUTNEY

Steps:

• Curry Powder: Combine all ingredients in a bowl Curried Corn Sauce: Heat butter in med saucepan, add onions and green apples, cook until soft. Add garlic, cook 1 min. Add curry powder, cook 5 min. Add stock, bring to boil, reduce heat and simmer 1 hr. strain stock into clean saucepan. Add corn to the stock and cook 30 min, covered. Place the cream in a saucepan and reduce to half. Add the diced cream to the stock and simmer, covered, 10 min. Season w salt and pepper Tomato Chutney : place all ingredients in a small a saucepan , bring to a boil. Reduce heat, let simmer 30 minutes, season w salt and pepper serve at room temp Halibut: heat large sauté pan over high heat. Brush halibut w oil, salt and pepper. Cook 3 minutes on each side. Serve w curry sauce and tomato chutney

CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY

Steps:

• Mix tomatoes, brown sugar, cumin, garlic, and ginger together in food processor until tomatoes are coarsely chopped. Salt and pepper to taste. Set aside.
• Over medium high heat, heat oil in a large oven safe skillet.
• Mix together eggs, cheese, curry, and salt, and peas.
• Add to skillet.
• Cook until the top is almost set, lifting edges occasionally, about 7 minutes.
• Broil for 1 minute.
• Slide onto plate and slice. Serve with chutney.