RECIPE FOR TOMATO CHUTNEY RECIPES

Name: Tomato chutney
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Makes about 2.5kg
Ingredients: 1kg ripe tomatoes, chopped; 450g onions, chopped; 2 garlic cloves, finely chopped; 2 eating apples, peeled, cored and roughly chopped; 2 tsp mustard seeds; 2 cloves; 2.5cm piece fresh ginger, grated; 300g sultanas; 200g light muscovado sugar; 600ml malt vinegar

TOMATO CHUTNEY RECIPE - DELICIOUS. MAGAZINE

Tomato chutney recipe - delicious. magazine image

This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.

Provided by delicious. magazine

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Makes about 2.5kg

Number Of Ingredients 10

Ingredients

1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscovado sugar
600ml malt vinegar

Steps:

Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
Divide the hot chutney between sterilised jars and set aside to cool.
Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Nutrition Facts : Calories 12kcals, FatContent 0.1g (trace saturated), ProteinContent 0.1g, CarbohydrateContent 2.9g (4.6g sugar), FiberContent trace

HOMEMADE TOMATO CHUTNEY RECIPE - BBC GOOD FOOD

Homemade tomato chutney recipe - BBC Good Food image

This homemade chutney is simple to make and is particularly good served with a hard cheese

Provided by Good Food team

Categories Buffet, Condiment, Lunch, Supper

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield Makes about 1kg

Number Of Ingredients 9

Ingredients

500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika

Steps:

Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

Nutrition Facts : Calories 35 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.02 milligram of sodium

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TOMATO CHUTNEY RECIPE - DELICIOUS. MAGAZINE

This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.
From deliciousmagazine.co.uk
Total Time 1 hours 35 minutes
Calories 12kcals per serving

Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

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What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? —Kelly Martel, Tillsonburg, Onario
From tasteofhome.com
Total Time 01 hours 50 minutes
Category Side Dishes
Calories per serving

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

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1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
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In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

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