Good tomato chutney recipe?

Answer 1

TOMATO CHUTNEY:

Ingredients:

3 large ripe juicy tomatoes (blanch, de-skin and puree)
1 tsp grated ginger
2-3 green chillis (slit length wise)
pinch of turmeric
1 1/2 cups of water
1/2 tsp jaggery or sugar (optional)
red chilli pwd (according to your spice level) - optional
salt to taste
pinch of asafoetida (optional)
coriander leaves for garnish

For tempering/tadka/poppu:

1 tbsp oil
1 tsp mustard seeds
3/4 tsp cumin seeds
½ tsp split black gram (minappa pappu) - optional
10-12 fresh curry leaves

METHOD:

Pre-heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and black gram dal and let them brown. Don’t burn them. Add the curry leaves and fry for a few seconds.

Add the grated ginger, green chillis and turmeric pwd combine.Add the tomato puree and let it cook on medium heat for 3-4 mts. Check at regular intervals and stir.

Add water and let it come to a boil. Reduce heat and cook for another 4-5 mts.

Add the jaggery or sugar,salt and red chilli pwd (if you are using it) and combine. Lastly add a pinch of asafoetida and turn off heat. Garnish with chopped coriander leaves.

Answer 2

Here's one!!

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell peppers
1 cup finely chopped red onions
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes

Answer 3

Tomato Chutney
Ingredients
28 gms = 1 oz
568 ml = 1 pt
2.25 lbs = 1 kg

3 oz mustard seed (84gms)
8 oz Green ginger (224 gms)
1 pt Malt vinegar (568ml)
4 oz garlic (112gms)
2 oz green (hot) chilies (56gms)
4 lbs tomatoes (2kg)
1 pt mustard oil, can use cheap olive oil (568ml)
1 oz turmeric (28 gms)
3 oz cumin powder (84 gms)
2 oz chile powder (56 gms)
1 lb sugar (0.5kg)
2-3 oz salt (56-84 gms)


Instructions
Grind mustard seed to a powder (an old electric coffee grinder is best). Scrape ginger, grate and chop it finely and grind it in vinegar. Cut garlic very finely. Cut green chiles in half lengthwise. Finely chop tomatoes.

Heat oil till smoky, then cool slightly. Over a low heat, add spices until raw smell disappears. Add tomatoes, rest of vinegar, sugar, salt and cook on a slow heat (simmer) until the oil floats on the top. Cool mixture and bottle. Place plastic wrap or similar over top and screw on lid.

Answer 4

3 oz mustard seed (84gms)
8 oz Green ginger (224 gms)
1 pt Malt vinegar (568ml)
4 oz garlic (112gms)
2 oz green (hot) chilies (56gms)
4 lbs tomatoes (2kg)
1 pt mustard oil, can use cheap olive oil (568ml)
1 oz turmeric (28 gms)
3 oz cumin powder (84 gms)
2 oz chile powder (56 gms)
1 lb sugar (0.5kg)
2-3 oz salt (56-84 gms)

Instructions
Grind mustard seed to a powder (an old electric coffee grinder is best). Scrape ginger, grate and chop it finely and grind it in vinegar. Cut garlic very finely. Cut green chiles in half lengthwise. Finely chop tomatoes.

Heat oil till smoky, then cool slightly. Over a low heat, add spices until raw smell disappears. Add tomatoes, rest of vinegar, sugar, salt and cook on a slow heat (simmer) until the oil floats on the top. Cool mixture and bottle. Place plastic wrap or similar over top and screw on lid.

DO NOT USE FOR AT LEAST 2 WEEKS.

Answer 5

Green Tomato Chutney
8 Pints 4 hours 1 hour prep

16 cups green tomatoes, peeled and sliced
1/2 cup pickling salt
3 onions, peeled
16 cups apples, chopped
3 green peppers, chopped
3 fresh long hot red peppers (optional)
4 cups vinegar
3 tablespoons pickling spices
6 cups brown sugar
1 teaspoon chili powder

Put layers of tomatoes the with pickling salt.
Add enough cold water to cover tomatoes.
Cover and refrigerate overnight.
Drain& rinse the Tomatoes.
Put them a large pot place and add Onions, apples.
green pepper and vinegar.
Bring to a boil and boil 30 minutes.
Tie the pickling spice in gauze and add to the pot.
Stir in the brown sugar.
Simmer over low heat for about 2 hours.
Watch that it doesn't burn!
Pour into sterilized jars, seal and water bath for 10 minutes.

Red Tomato Chutney
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs!
3 1/2 cups 1¼ hours 20 min prep

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell peppers
1 cup finely chopped red onions
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

Answer 6

just go to http://web.foodnetwork.com/food/web/searchResults?searchString=tomato+chutney&site=food&gosearch=&searchType=Recipe and u will find wutever u need!!