QUICK FRESH TOMATO CHUTNEY RECIPE
Steps:
- Gather the ingredients.
- In a small saucepan, combine tomatoes, onion, vinegar, brown sugar, pepper, cinnamon, and allspice. Place saucepan over medium-low heat.
- Cook, uncovered, stirring frequently until thickened, 10 to 15 minutes.
- Transfer to a canning jar or container. Cover and refrigerate for up to two weeks.
Nutrition Facts : Calories 32 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 5 g, Fat 0 g, ServingSize 3/4 cup ( serves 6), UnsaturatedFat 0 g
TOMATO TOMATILLO CHUTNEY - 'TOM TOM'
Sweet and tangy!
Provided by Effie
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h45m
Yield 25
Number Of Ingredients 12
Steps:
- Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g
EASY TOMATO CHUTNEY WITH A KICK
This chutney is a superb accompaniment to almost any kind of roast meat. And it will add some serious zing to an Italian or cold cut submarine!
Provided by Millereg
Categories Sauces
Time 2h
Yield 3 cups, approximately, 18-24 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard seeds to a boil, stirring occasionally.
- Stir in tomatoes, bell peppers and scallion greens.
- Simmer, uncovered, for about 1½ hours, or until reduced to about three cups and thickened.
- Stir occasionally, increasing frequency of stirring in the last hour.
EASY TOMATO CHUTNEY
Make and share this Easy Tomato Chutney recipe from Food.com.
Provided by Mini Ravindran
Categories Chutneys
Time 20m
Yield 1 medium sized jar of chutney
Number Of Ingredients 11
Steps:
- Take a non stick heavy bottom pan and heat the oil.
- Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
- Saute for 2 minutes and add chopped tomatoes, salt and sugar.
- Keep covered and stirring for 10 minutes or until tomatoes are soft.
- Allow to cool to the room temperature.
- Add nutmeg now.
- Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
- Fill in a sterilised jar and keep refrigerated.
Nutrition Facts : Calories 459.5, Fat 16, SaturatedFat 2.2, Sodium 62.6, Carbohydrate 76.9, Fiber 17.7, Sugar 47.5, Protein 12.4
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