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ISO: ISO: Anybody have a "Tomato Chutney" recipe?
- Thread starter deb-in-mi
- Start date
In Search Of:
Here's one for you... REC: Tomato Ginger Chutney
I haven't tried this, but the author has served me well in many other recipes. However, I think I would remove the tomato skins before adding to the recipe. The notes suggest serving as an accompaniment to pork, poultry or fish.
Tomato Ginger Chutney
from Home for Dinner by Lucy Waverman
2 T vegetable oil
1 onion, thinly sliced
1 T ginger, finely chopped
1 T garlic, finely chopped
2 fresh tomatoes, seeded & diced
2 T granulated sugar
2 T white vinegar
1 T soy sauce
lemon juice, to taste
fresh coriander, to taste
Heat vegetable oil in skillet on medium heat. Add onion and sauté for a few minutes until softened. Stir in ginger and garlic; cook for about 30 seconds.
Stir in tomatoes and cook until softened. Add sugar, vinegar and soy sauce. Cook until thickened, about 5 minutes.
Add lemon juice and coriander, to taste.
Makes about 1 cup.
My Notes: Dip the tomatoes in scalding water for about 30 seconds then, with a slotted spoon, remove to a bowl. When cool enough to handle, remove skins. Then seed and dice.
I haven't tried this, but the author has served me well in many other recipes. However, I think I would remove the tomato skins before adding to the recipe. The notes suggest serving as an accompaniment to pork, poultry or fish.
Tomato Ginger Chutney
from Home for Dinner by Lucy Waverman
2 T vegetable oil
1 onion, thinly sliced
1 T ginger, finely chopped
1 T garlic, finely chopped
2 fresh tomatoes, seeded & diced
2 T granulated sugar
2 T white vinegar
1 T soy sauce
lemon juice, to taste
fresh coriander, to taste
Heat vegetable oil in skillet on medium heat. Add onion and sauté for a few minutes until softened. Stir in ginger and garlic; cook for about 30 seconds.
Stir in tomatoes and cook until softened. Add sugar, vinegar and soy sauce. Cook until thickened, about 5 minutes.
Add lemon juice and coriander, to taste.
Makes about 1 cup.
My Notes: Dip the tomatoes in scalding water for about 30 seconds then, with a slotted spoon, remove to a bowl. When cool enough to handle, remove skins. Then seed and dice.
carianna-in-wa
Well-known member
Here's our T&T favorite. REC: Spicy Tomato Chutney
This recipe has been very popular when I cater picnic type events. It's great on meatloaf or roast beef sandwiches -especially if you use a really great bread.
SPICY TOMATO CHUTNEY
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
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.
Makes about 1 1/2 cups.
Gourmet
September 1997
This recipe has been very popular when I cater picnic type events. It's great on meatloaf or roast beef sandwiches -especially if you use a really great bread.
SPICY TOMATO CHUTNEY
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
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.
Makes about 1 1/2 cups.
Gourmet
September 1997