Best 4 Warm Tomato Chutney Recipes
**Indulge in a Culinary Delight: Explore a World of Warm Tomato Chutney Recipes**
Embark on a tantalizing journey into the world of warm tomato chutney, a culinary symphony of sweet, tangy, and savory flavors. Originating from India, this versatile condiment has captivated taste buds across the globe with its ability to elevate ordinary dishes into extraordinary experiences. Brace yourself for a delectable expedition as we delve into a collection of carefully curated warm tomato chutney recipes, each offering a unique twist on this classic condiment. From traditional Indian-inspired chutneys to contemporary fusion creations, this article promises to satisfy your cravings for culinary adventure. Get ready to transform your meals into unforgettable gastronomic masterpieces with the magic of warm tomato chutney.
SPICY TOMATO CHUTNEY
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
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
ORANGE STREET HOT HOT TOMATO CHUTNEY
Provided by Christopher Idone
Categories project, side dish
Time 1h45m
Yield About 10 pints
Number Of Ingredients 10
Steps:
- Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
- Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
- Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1438 milligrams, Sugar 34 grams
TOMATO AND CHILLI CHUTNEY
A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.
Provided by edwardos99
Time 1h40m
Yield Makes Jars
Number Of Ingredients 9
Steps:
- Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
- Simmer for 1 hour.
- Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
- After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.
HOMEMADE TOMATO CHUTNEY
This homemade chutney is simple to make and is particularly good served with a hard cheese
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Supper
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
Tips:
- Select the ripest tomatoes: Use ripe, juicy tomatoes to ensure a flavorful chutney. Overripe tomatoes will add a sweeter taste.
- Use a variety of tomatoes: Combine different types of tomatoes, such as Roma, cherry, and heirloom, to add depth of flavor and texture to your chutney.
- Don't overcrowd the pot: When cooking the chutney, make sure not to overcrowd the pot. This will prevent the tomatoes from cooking evenly and releasing their juices.
- Cook the chutney until it reaches the desired consistency: The cooking time for the chutney will vary depending on the desired consistency. For a thicker chutney, cook for a longer period of time. For a looser chutney, cook for a shorter period of time.
- Taste the chutney as it cooks: Adjust the seasoning of the chutney as it cooks. Add more sugar if you prefer a sweeter chutney or more vinegar if you prefer a tangier chutney.
Conclusion:
Warm tomato chutney is a versatile condiment that can be enjoyed in a variety of ways. It can be served as a side dish with grilled meats, fish, or poultry. It can also be used as a topping for sandwiches, burgers, and tacos. Additionally, it can be used as a marinade for chicken, pork, or beef. With its sweet and tangy flavor, warm tomato chutney is a delightful addition to any meal.
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