HOMEMADE TOMATO CHUTNEY RECIPE | BBC GOOD FOOD
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
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
EASY TOMATO CHUTNEY RECIPE - FOOD.COM
Make and share this Easy Tomato Chutney recipe from Food.com.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 medium sized jar of chutney
Number Of Ingredients 11
Steps:
- Take a non stick heavy bottom pan and heat the oil.
- Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
- Saute for 2 minutes and add chopped tomatoes, salt and sugar.
- Keep covered and stirring for 10 minutes or until tomatoes are soft.
- Allow to cool to the room temperature.
- Add nutmeg now.
- Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
- Fill in a sterilised jar and keep refrigerated.
Nutrition Facts : Calories 459.5, FatContent 16, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 62.6, CarbohydrateContent 76.9, FiberContent 17.7, SugarContent 47.5, ProteinContent 12.4
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From food.com
Reviews 5.0
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Total Time 1 hours 10 minutes
Put all the ingredients in a large pan or a preserving pan and stir together. Bring slowly to the boil, stirring from time to time to make sure the sugar has dissolved.
Cook the chutney at a medium simmer for 1-11⁄2hr, stirring occasionally, or until it becomes thick and jammy. It's ready when a wooden spoon drawn through the chutney leaves a clear channel with just a little bit of juice.
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