Curried Tomato Chutney Recipes

SPICY TOMATO CHUTNEY

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.

TOMATO CHUTNEY RECIPE

Steps:

• Turn Instant Pot to SAUTE mode and heat oil. Add mustard and cumin seeds and allow them to crackle. Add onions and sprinkle some salt over it. Sauté well.
• Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
• Add tomatoes, salt and sugar. Cancel SAUTE. Give a quick stir. Close Instant Pot with pressure valve set to sealing.
• Press Manual and choose Low for 5 minutes followed by quick release or natural pressure release.
• Open the lid. Press Sauté mode back. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Cancel Sauté.
• This Chutney should be served at room temperature or cold. Let it cool down completely. Mix well and enjoy!
• Heat oil in a pan on medium heat. Once the oil is hot, add cumin and black mustard seeds. Let them crackle for a minutes. Add onions and sprinkle some salt over it. Sauté well.
• Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
• Add tomatoes, salt and sugar. Cover the pot and let it cook for 10 minutes on medium low heat. Check and stir intermittently. Open the lid and check to see if the tomatoes are tender and soft. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Turn off the heat.
• Serve at room temparature

TOMATO CHUTNEY

Steps:

• Heat oil in a pan. Temper with mustard seeds, curry leaves, and garlic.
• Add tomatoes and cook until soft. Season with salt and sugar.
• Remove from heat and let cool.
• Grind into a smooth paste and serve at room temperature.

CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY

Steps:

• Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
• Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.

TOMATO CHUTNEY

Steps:

• Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
• In a medium bowl, mix together the white onion, green onion, cilantro, and chile peppers. Add hot cooked tomatoes, and mix well. Season with salt, pepper and lemon juice to taste.

CURRIED TOMATO CHUTNEY

Steps:

• Mix together.
• Let sit for 10 minutes to allow flavors to mingle.
• Enjoy.