Best 6 Spicy Tomato Chutney Recipes

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**Dive into a Culinary Adventure with Spicy Tomato Chutney: A Medley of Recipes for Every Occasion**

Embark on a tantalizing journey into the world of flavors with our comprehensive guide to spicy tomato chutney. This versatile condiment, brimming with fiery heat and tangy sweetness, adds a captivating dimension to a wide array of dishes. From traditional Indian curries to grilled meats, roasted vegetables, and even breakfast favorites, spicy tomato chutney elevates every bite with its vibrant symphony of spices.

This article presents a carefully curated collection of spicy tomato chutney recipes, each offering a unique culinary experience. Discover the classic Andhra-style chutney, a fiery delight that pairs perfectly with dosas and idlis. Unleash your adventurous side with the green tomato chutney, where tangy tomatoes blend harmoniously with fiery green chilies. If you seek a smoky twist, venture into the realm of roasted tomato chutney, where tomatoes are charred to perfection, infusing the chutney with an irresistible depth of flavor.

For those who prefer a milder heat, the sweet and spicy tomato chutney strikes the perfect balance between fire and sweetness. And for a taste of fusion, the tomato and pineapple chutney combines the tang of tomatoes with the tropical allure of pineapple, creating a chutney that complements grilled meats and seafood.

With its versatility and ability to transform ordinary meals into extraordinary culinary adventures, spicy tomato chutney is a must-have condiment for any kitchen. Dive into the recipes presented in this article and embark on a journey of taste that will leave your palate craving more.

Here are our top 6 tried and tested recipes!

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

ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES



Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches image

Categories     Sandwich     Beef     Leafy Green     Herb     Vegetable     Brunch     No-Cook     Picnic     Super Bowl     Lunch     Basil     Arugula     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 small sandwiches

Number Of Ingredients 8

a 16- to18-inch round, very thin, pliable lavash* such as Damascus mountain shepherd bread
1/2 cup Spicy Tomato Chutney or bottled tomato chutney
6 large thin slices rare roast beef (about 1/4 pound total)
16 fresh basil leaves
8 arugula leaves
Garnish: arugula and fresh basil leaves
Accompaniment: spicy tomato chutney or bottled tomato chutney
*available at Middle Eastern markets, specialty foods shops, and some supermarkets

Steps:

  • Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
  • Garnish sandwiches with arugula and basil and serve with chutney.

DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY



Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney image

Provided by Giada De Laurentiis

Categories     side-dish

Time 4h11m

Yield 6 to 8 servings

Number Of Ingredients 15

16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups seasoned Italian-style bread crumbs
Vegetable oil, for frying
8 cloves garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-ounce) can diced tomatoes

Steps:

  • For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
  • For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
  • Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

SPICY TOMATO CHUTNEY



Spicy Tomato Chutney image

Categories     Condiment/Spread     Pepper     Tomato     Vegetable     Vinegar     Hot Pepper     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
2 teaspoons mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried hot red pepper flakes
3/4 cup chopped scallion greens

Steps:

  • Chop tomatoes and bell pepper.
  • In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.

FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY



FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY image

Categories     Cheese

Number Of Ingredients 16

Chutney:
8 cloves garlic, peeled
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-oz) can diced tomatoes
Fried Bocconcini:
16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
3 large eggs
3 cups seasoned Italian-style bread crumbs
4 cups vegetable or peanut oil, for frying

Steps:

  • To make the chutney: Combine the garlic, ginger, salt, red wine vinegar, sugar, olive oil, cumin and cayenne pepper in your blender. Blend until smooth and well combined. Transfer the mixture to a medium saucepan along with the tomatoes (and their juices). Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45-55 minutes. Gently break up the tomatoes with the back of a wooden spoon as the chutney cooks. Season the mixture to taste with salt. Allow the chutney to cool to room temperature before serving. To make the fried bocconcini: Drain the bocconcini well and place on a paper towel-lined plate. Pat the tops dry. Refrigerate uncovered for 2 hours to allow the bocconcini to dry completely. Preheat oven to 200 F. Place a wire rack inside of a rimmed baking sheet and set aside. Gather three bowls. Add the flour to the first, and season with salt and pepper. Beat the eggs together in the second bowl. Place the bread crumbs in the third bowl. Coat each ball of cheese with the flour, then dip in the eggs and roll in the bread crumbs until evenly coated. Dip the coated balls in the eggs and bread crumbs a second time. Repeat with all of the bocconcini. Freeze the breaded bocconcini for 10 minutes. Meanwhile, pour the oil to a depth of about 3 inches into a large saucepan. Set the pan over medium-high heat and heat the oil to 375 F on a deep-frying thermometer. Working with just a few bocconcini at a time, fry the balls until they are golden brown, about 20-30 seconds each. If the temperature of the oil drops, allow it to rise back to 375 F before frying additional balls. Transfer the balls to a paper towel-lined plate briefly then place them on the wire rack and keep warm in the oven. Serve with the chutney.

SPICY RIB-EYE STEAKS WITH TOMATO CHUTNEY



Spicy Rib-Eye Steaks With Tomato Chutney image

Number Of Ingredients 19

FOR THE RUB:
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon dried thyme
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 Rib-eye beef steaks, about 3/4 lbs each and 1 inch thick
FOR THE CHUTNEY:
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped yellow onion
1/2 teaspoon minced garlic
1 (14-ounce) can diced tomato, with juice
3 sun-dried tomatoes halves (oil packed), cut into small pieces
2 teaspoons light brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt

Steps:

  • TO MAKE THE RUB In a small bowl thoroughly mix the rub ingredients. Reserve 1 tablespoon for the chutney. Coat both sides of the steaks with the remaining rub. Cover with plastic wrap and refrigerate for 1 to 2 hours.TO MAKE THE CHUTNEY: In a small saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until golden, 4 to 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the reserved 1 tablespoon of the rub and stir to blend. Add the canned tomatoes, sun-dried tomatoes, and brown sugar. Stir and bring to a boil over high heat, breaking up the tomatoes with the side of a spoon. Reduce heat and simmer until almost all of the liquid has evaporated, 20 to 30 minutes. Add the remaining chutney ingredients stir and simmer until most of the liquid has evaporated, about 5 minutes more. Allow the mixture to cool slightly, then puree in a food processor. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate. Allow the chutney to come to room temperature before serving.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest about 5 minutes. Serve warm with the chutney on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose ripe, fresh tomatoes: The quality of your tomatoes will greatly impact the flavor of your chutney. Look for tomatoes that are deeply colored, plump, and free of blemishes.
  • Use a variety of spices: Don't be afraid to experiment with different spices to create a unique flavor profile. Some popular choices include cumin, coriander, turmeric, and chili powder.
  • Don't overcook the chutney: Chutney is best when it retains a slightly chunky texture. Overcooking can make it too mushy.
  • Store the chutney in a sterilized jar: This will help to preserve its freshness and flavor. You can store the chutney in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Conclusion:

Spicy tomato chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a kick of flavor to sandwiches, wraps, grilled meats, and curries. It can also be used as a dipping sauce for appetizers or as a marinade for chicken or fish. With its sweet and spicy flavor, spicy tomato chutney is sure to be a hit with everyone who tries it.

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