Best Spiced Ginger Tomato Chutney Relish With Golden Raisins Recipes

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SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS



Spiced Ginger Tomato Chutney - Relish With Golden Raisins image

A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.

Provided by BecR2400

Categories     Chutneys

Time 1h20m

Yield 2 1/2 cups Chutney, 24 serving(s)

Number Of Ingredients 10

3 lbs plum tomatoes, peeled and diced
2 inches piece fresh ginger, finely grated
1 1/4 cups sugar
1 large red onion, diced fine
5 garlic cloves, peeled and minced
1 cup apple cider vinegar
1/2 cup balsamic vinegar
1 pinch red pepper flakes
1 3/4 teaspoons salt
1/2 cup golden raisin

Steps:

  • Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
  • Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
  • Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.

SPICY TOMATO CHUTNEY



Spicy Tomato Chutney image

Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.

Provided by CURLING

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h

Yield 32

Number Of Ingredients 11

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 ¾ cups white sugar
1 cup red wine vinegar
2 onions, diced
¼ cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

Steps:

  • Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
  • Puree tomatoes with ginger and garlic in a food processor or blender.
  • Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 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

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

EASY TOMATO CHUTNEY WITH A KICK



Easy Tomato Chutney with a Kick image

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

2 lbs tomatoes, chopped
2 red peppers, diced
1 cup red wine vinegar
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
2 teaspoons salt
2 teaspoons mustard seeds
1 teaspoon pepper
1 teaspoon red chili pepper flakes
1 1/2 cups chopped scallions

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.

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