Best 3 Tomato Lemon Chutney Recipes
**Dive into a Culinary Delight: Savor the Sweet, Tangy, and Spicy Symphony of Tomato Lemon Chutney**
Indulge in a taste sensation like no other as we embark on a culinary journey to explore the vibrant world of tomato lemon chutney. Originating from the kitchens of India, this versatile condiment has captivated taste buds across the globe with its harmonious blend of sweet, tangy, and spicy flavors. Whether you're a seasoned chutney enthusiast or a newcomer to this delectable realm, our comprehensive guide will take you through a series of tantalizing recipes that showcase the diverse applications of tomato lemon chutney. From classic accompaniments to innovative culinary creations, this article promises to ignite your passion for chutney and elevate your culinary repertoire to new heights. Let's dive in and explore the tangy, sweet, and spicy secrets of this extraordinary condiment!
**Recipes Included:**
1. **Classic Tomato Lemon Chutney:** Discover the cornerstone of tomato lemon chutney recipes, a traditional blend of sweet tomatoes, zesty lemons, aromatic spices, and a touch of heat that will transport you to the heart of Indian cuisine.
2. **Spicy Tomato Lemon Chutney:** For those who crave a fiery kick, this recipe amps up the heat with the addition of chili peppers, creating a chutney that dances on your tongue and leaves a lingering warmth.
3. **Sweet Tomato Lemon Chutney:** If you prefer a chutney that leans towards the sweeter side, this variation incorporates jaggery or brown sugar, resulting in a delightful balance of tang and sweetness.
4. **Tomato Lemon Chutney with Coconut:** Embark on a culinary adventure with this unique recipe that introduces the rich, creamy flavors of coconut milk and shredded coconut, adding a tropical twist to the classic chutney.
5. **Tomato Lemon Chutney with Apricots:** Experience a delightful harmony of flavors as dried apricots lend their natural sweetness and chewy texture to this chutney, creating a captivating contrast to the tangy tomatoes and bright lemons.
6. **Tomato Lemon Chutney with Ginger and Garlic:** Elevate your chutney game with the addition of aromatic ginger and pungent garlic, creating a symphony of flavors that will leave your taste buds tingling with delight.
7. **Tomato Lemon Chutney with Mint and Coriander:** Discover the refreshing burst of mint and the earthy notes of coriander in this chutney, adding a vibrant layer of herbal complexity that will elevate any dish.
8. **Green Tomato Lemon Chutney:** Embrace the beauty of unripe tomatoes in this vibrant chutney, where their unique flavor profile shines through, complemented by the tangy lemon and aromatic spices.
9. **Roasted Tomato Lemon Chutney:** Experience the captivating flavors of roasted tomatoes, caramelized onions, and a hint of smokiness in this chutney, adding a rich depth of flavor to your culinary creations.
TOMATO-LEMON CHUTNEY
Provided by Molly O'Neill
Categories project, side dish
Time 1h15m
Yield One cup
Number Of Ingredients 9
Steps:
- Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
- Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
- Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 478 milligrams, Sugar 14 grams
RANY'S TOMATO-MEYER LEMON CHUTNEY
Rany's original recipe used fresh, ripe roma tomatoes. If you can get some, then by all means use them. Otherwise, you can use canned crushed tomatoes, but be sure to use the finest quality. Make sure they contain nothing other than tomatoes. Or, crack open a jar of the ones you canned earlier this year. You did can some, right? Right?
Provided by Food Network
Categories condiment
Yield 3 half-pint jars
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods.
PAN SEARED MAHI-MAHI WITH PRESERVED LEMON-TOMATO CHUTNEY THAI BASIL-SHIITAKE ORZO
Steps:
- On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.
- In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
- PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.
Tips:
- Choose ripe, flavorful tomatoes for the best chutney. Look for tomatoes that are deep red in color and free of blemishes.
- Use a variety of colors of tomatoes to create a visually appealing chutney. Red, yellow, and orange tomatoes will all add different flavors and colors to the chutney.
- Add lemon juice and zest to the chutney to brighten the flavors. Lemon helps to balance the sweetness of the tomatoes and adds a touch of acidity.
- Use a variety of spices to add depth of flavor to the chutney. Common spices used in tomato chutney include ginger, garlic, cumin, coriander, and turmeric.
- Cook the chutney over medium heat until it has thickened and darkened in color. This will help to develop the flavors and concentrate the chutney.
- Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Tomato lemon chutney is a versatile condiment that can be used in a variety of ways. It can be served as a side dish to grilled meats, fish, or poultry. It can also be used as a sandwich spread, a dipping sauce for appetizers, or a topping for salads. No matter how you choose to use it, tomato lemon chutney is sure to add a burst of flavor to your meals.
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