Sweet And Sour Tomato Chutney Recipes

Steps:

• Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5-8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40-50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
• Do Ahead
• Chutney can be made 1 week ahead. Let cool; cover and chill.

Steps:

• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to1 hour. Let cool slightly and stir in the cilantro and onions.

Steps:

• Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

Steps:

• In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

Steps:

• Grind ginger, garlic and red chillies into fine paste with splash of vinegar.
• Mince dates and raisins in a food processor without adding water.
• Chop tomatoes roughly, put in large pan, and cook till soft and mushy. Add the paste made in step 1 , minced raisins and dates, sugar, vinegar and salt. Cook, stirring frequently, on low heat till sugar melts.
• Increase heat to high and continue to cook, until chutney reaches consistency of thick jam. Leave to cool.
• Fill in air-tight jars. Will keep for 6 months in the refrigerator.

Steps:

• Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
• In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
• Bring to a boil.
• Add puree from blender.
• Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
• (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
• You may need to lower the heat as the liquid diminishes.
• You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
• If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
• Add the almonds and the raisins.
• Simmer, stirring, another 5 minutes.
• Turn heat off and allow to cool.
• Bottle.
• Keep refrigerated.