Spiced Cherry 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.

SPICED CHERRY TOMATO CHUTNEY

Steps:

• Slowly fry the onions, garlic and spices in a little olive oil soft and translucent.
• Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point.
• Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal.
• If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.

SPICED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,