Best Red Tomato Chutney Recipes

SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

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.

GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY

Steps:

• Prepare water bath and sterilize 8 ½ pint jars.
• Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
• Place all ingredients except for the herbs and cornstarch in a large pot.
• Bring to a boil and cook till reduced and thickened.
• Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
• Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.

LAMB BURGERS WITH RED-AND GREEN-TOMATO CHUTNEY

Steps:

• Prepare grill for cooking.
• Make chutney:
• Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.
• Make burgers:
• Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
• Serve burgers with chutney.

RED TOMATO CHUTNEY

Steps:

• Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
• Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
• Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
• Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
• Decant into warm jars.
• The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.

RED TOMATO CHUTNEY PRESERVE WITH SESAME SEEDS

Steps:

• 1. Prepare the sesame seeds. Then, heat the oil in a medium wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and both the dals, and stir until the dals are golden, about 30 seconds. Add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger, garlic, and green chili peppers, stir 1 minute, then mix in the turmeric, salt, and asafoetida.2. Add the tomatoes and vinegar and cook until most of the juices evaporate and the chutney is semi-thick, 7 to 10 minutes. (It will continue to thicken as it cools.) Transfer to a serving dish, garnish with the sesame seeds, and serve hot or cold, or store in an airtight container in the refrigerator, about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RED TOMATO CHUTNEY

Steps:

• In a heavy saucepan, stir together the tomatoes, brown and white sugars, green pepper, onion, ketchup, hot pepper sauce, and pepper. Cook at a simmer for about 2 hours, stirring frequently until thickened. Cool before serving. Keep refrigerated.