[CH] Recipe: Tomato Chutney
Jim Weller (Jim.Weller@salata.com)
07 Jun 98 21:51:55 -0800
-=> Quoting IEATCHILES@aol.com to All <=-
IE> And now on to the chile-related portion of this note...
IE> Does anyone have a recipe for a spicy tomato chutney? A friend of
IE> mine from India made me some and now she's moved out of town, leaving
IE> me high and dry! I use it instead of pizza sauce on a hab-laced pizza I
IE> make. Mmmmm Good! :)
Here's a bunch to choose from. None are all that hot but I'm sure you
know how to adjust that.<G>
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Tomato Chutney
Categories: Indian, Pickles, Relishes
Yield: 1 servings
1 c Vinegar
2 Dried red chilies, soaked
-- in the vinegar for 2 hrs
2 Garlic cloves, crushed
1/2 ts Ginger, grated
2 tb Sugar, or to taste
1 lb Tomatoes, sliced
1/2 c Dates, stoned & chopped
MMMMM-----------------------SPICE MIXTURE----------------------------
2 Cloves
5 Cardamom seeds, remove from
-- & discard pods
1 Cinnamon, 1/2" piece
Remove the chilies from the vinegar (after soaking 2 hours), retaining
this for later use. Grind the soaked chilies with the ginger and
garlic in a blender. Now put the vinegar, sugar and salt in a large
pan and bring to a boil. At this point, add the tomatoes, dates and
the teaspoon of the spice powder. Stir them round and then simmer on a
moderate heat until the mixture becomes very thick and has the
consistency you like for chutney. Remove the pan from the heat, allow
to cool a little and then spoon the chutney into warmed jars. Cover
and once opened, store in the refrigerator for up to 6 weeks.
Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"
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Title: Sultana and Tomato Chutney
Categories: Australian, Condiments
Yield: 1 batch
10 lb Tomatoes
2 lb Sultanas
1 1/2 lb Apples
1 1/2 lb Onions
1 oz Cloves, powder
1 oz Allspice
2 lb Sugar
1/4 lb Salt
1 qt Vinegar (grape if possible)
1/2 ts Cayenne pepper, level
Boil tomatoes one hour and strain. Add onion etc. cut up finely, and
boil for one to two hours
From "Ideal Recipe Book by the Woman's Christian Temperance Union
South Australia." 1958
Typed by Vicki Crawford
National Cooking Echo -
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Tomato Chutney 2
Categories: Canning, Condiments, Indian
Yield: 3 pints
2 lb Tomatoes; peel; chop coarse
1 lb Tart apples; peel, core; cho
2 md Onions; chopped
1 c Cider vinegar
1 tb Salt
1 c Packed brown sugar
1 c Golden raisins
1 Cl Garlic; minced
1/2 ts Ground cinnamon
1/2 ts Dry mustard
1/4 ts Cayenne pepper
1/8 ts Ground allspice
1/8 ts Ground ginger
1/8 ts Ground cloves
Combine all ingredients in a large saucepan or Dutch oven; bring to a
boil. Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or
until mixture thickens, stirring frequently.
Pack hot chutney into hot sterilized jars, leaving 1/4" headspace.
Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 3
pints.
Source: A Taste of Home, Aug/Sept 93
From: Angela [lynn] Gilliland
Meal-Master Format Recipes (Mailing List) -
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Ruby Tomato Chutney
Categories: Condiments, Canning, Indian
Yield: 20 servings
2 cn Whole tomatoes -- drained --
Reserve liquid
1 1/2 c Cider vinegar
1 lg Onion -- chopped
1 1/2 tb Ginger -- slivered
5 Cloves garlic -- minced
1 tb Mustard seed
2 c Sugar
1/8 ts Cayenne pepper
1/4 c Raisins
Drain and chop the tomatoes, reserving the liquid. Combine all
ingredients, with 1 cup of the tomato juice in a heavy saucepan or
crockpot. Simmer covered for 1/2 hour. Stir, then continue to simmer
over low heat for another hour, so liquid evaporates and gets very
syrupy (depends on how watery the tomatoes were). As the chutney gets
done, the tomatoes will get translucent and "ruby" colored.
Store in canning jars or freeze.
Recipe By : Nancy Shour
Eat-L List (Recipes And Food Folklore) -
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Meethi Tamaatar Chatni
Categories: Condiments, Indian, Side dish
Yield: 4 servings
4 Firm red tomatoes
2 ts Ghee
1 pn Asafoetida powder
Sea salt; to taste
1/2 ts Red chilli powder
2 tb Raw cane sugar
2 tb Green coriander; chopped
This chutney is delicious. If too sweet, add a little lemon juice.
There is no need to chill before serving, but leftovers can go into
the refrigerator for no more than a couple of days. A colourful side
dish.
Clean the tomatoes, then chop.
Heat the ghee in a saucepan over medium heat. Add the asafoetida and
cook, stirring, for about 2 minutes. Stir in the tomatoes and mix
thoroughly.
Sprinkle the salt and chilli powder over the mixture, and stir well
for 2 to 3 minutes. Then add the sugar and cook, stirring, for about
10 minutes or until the whole mixture assumes a thick and smooth
consistency.
Remove pan from heat; stir in the coriander (cilantro) and let the
mixture cool.
Serve with a meal or with savoury snacks.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves"
Typed, but not tested, by Greg Mayman
National Cooking Echo -
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Hot Tomato Chutney
Categories: Condiments, Relishes, Pickles
Yield: 3 pints
3 lb Tomatoes
1 c Brown sugar
1 c Cider vinegar
1 lg Red bell pepper; chopped
1 lg Onion; coarsely chopped
2 cl Garlic; minced
3 tb Ginger, peeled; minced
1/2 c Golden raisins
2 Jalapeno; seeded and chopped
1 ts Cumin seed
1 ts Mustard seed
2 ts Salt
1/4 c Cilantro; chopped
Place all the ingredients except the cilantro in a large non-aluminum
sauce and cook over medium heat, stirring, until the sugar is
dissolved. Continue to cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the cilantro for the last few
minutes of cooking. Pack in sterilized jars and seal. Freeze or
process in a hot water bath for 15 min.
Recipe by: The Herbal Pantry, by Emelie Tolley & Chris Mead
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From the Land of the Midnight Sun,
Where the sun sets in the north...
Cheers,
YK Jim
... The recipe says a pinch of spice. I thought it said a 'pound'.