Ranys Tomato Meyer Lemon Chutney Recipes

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TOMATO-LEMON CHUTNEY



Tomato-Lemon Chutney image

Provided by Molly O'Neill

Categories     project, side dish

Time 1h15m

Yield One cup

Number Of Ingredients 9

1 1/2 teaspoons kosher salt
2 tablespoons, plus 2 teaspoons, sugar
1/2 cup water
1 lemon, cut across into 1/8-inch-thick slices, each slice quartered
3 medium ripe tomatoes
1 teaspoon olive oil
3 large shallots, peeled and thinly sliced
1 teaspoon balsamic vinegar
Freshly ground pepper to taste

Steps:

  • Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
  • Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
  • Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 478 milligrams, Sugar 14 grams

RANY'S TOMATO-MEYER LEMON CHUTNEY



Rany's Tomato-Meyer Lemon Chutney image

Rany's original recipe used fresh, ripe roma tomatoes. If you can get some, then by all means use them. Otherwise, you can use canned crushed tomatoes, but be sure to use the finest quality. Make sure they contain nothing other than tomatoes. Or, crack open a jar of the ones you canned earlier this year. You did can some, right? Right?

Provided by Food Network

Categories     condiment

Yield 3 half-pint jars

Number Of Ingredients 9

2 Tbsp safflower oil
2 oz garlic, finely minced
1-1/4 lb fresh, ripe roma tomatoes, or 2 c. crushed tomatoes
1 tsp kosher salt
3 fresh cayenne peppers, minced, or 1/2 tsp chili pepper flake
1 bay leaf
1 c. freshly squeezed lemon juice
1/2 c. sugar
1 small meyer lemon, chopped finely, skin on but seeds and pith removed

Steps:

  • Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods.

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