Sweet And Spicy Tomato Chutney Recipes

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SPICY TOMATO CHUTNEY

Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.

Provided by CURLING

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h

Yield 32

Number Of Ingredients 11



Spicy Tomato Chutney image

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.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 ¾ cups white sugar
1 cup red wine vinegar
2 onions, diced
¼ cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

SWEET-AND-SOUR TOMATO CHUTNEY

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Provided by Rebecca Collerton

Categories     Bon Appétit     Tomato     Chile Pepper     Onion     Garlic     Dip     Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 16



Sweet-and-Sour Tomato Chutney image

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.

2 tablespoons olive oil
1 teaspoon mustard seeds
1 large onion, chopped
8 garlic cloves, thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
2 dried chiles de árbol
1 tablespoon curry powder
1 cup sugar
3/4 cup apple cider vinegar
3/4 cup malt vinegar
1 (2-inch-long) cinnamon stick
1 bay leaf
2 teaspoons salt, plus more
1 (14.5-ounce) can crushed tomatoes
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper

TOMATO CHUTNEY II

This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.

Provided by PATRICK7

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 20m

Yield 8

Number Of Ingredients 7



Tomato Chutney II image

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.

Nutrition Facts : Calories 18.5 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 9.5 mg, Sugar 2.8 g

2 cups chopped tomatoes
2 teaspoons ginger
1 teaspoon minced garlic
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 tablespoon white sugar
salt to taste

SWEET TOMATO CHUTNEY

From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.

Provided by evelynathens

Categories     Chutneys

Time 2h5m

Yield 2 1/2 cups

Number Of Ingredients 9



Sweet Tomato Chutney image

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.

Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4

1 head garlic, peeled,coarsely chopped
1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
1 1/2 cups red wine vinegar
1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
1 1/2 cups sugar
1 1/2 teaspoons salt
1/8-1/2 teaspoon cayenne pepper (personal preference)
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds

SWEET TOMATO CHUTNEY

Provided by Food Network

Categories     condiment

Time 1h10m

Yield 4 servings

Number Of Ingredients 6



Sweet Tomato Chutney image

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.

1/2 cup sugar
1/2 teaspoons salt
4 to 6 cardamom pods, cracked
2 large tomatoes, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon minced red onion

SPICY TOMATO CHUTNEY

Categories     Condiment/Spread     Pepper     Tomato     Vegetable     Vinegar     Hot Pepper     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10



Spicy Tomato Chutney image

Steps:

  • Chop tomatoes and bell pepper.
  • In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.

1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
2 teaspoons mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried hot red pepper flakes
3/4 cup chopped scallion greens

SWEET TOMATO CHUTNEY

Adapted from a recipe by Madhur Jaffrey...this sweet, tangy and slightly hot chutney makes a wonderful table sauce and is delicious served with grilled meats, steamed vegetables or steamed rice. It is fine chilled, but room temperature is best. Although the recipe calls for golden raisins, you could also substitute dried cranberries or chopped dried apricots. I have also made it with lightly toasted pine nuts in place of the slivered almonds.

Provided by Hungry Hogareno

Categories     Chutneys

Time 2h

Yield 8 cups

Number Of Ingredients 9



Sweet Tomato Chutney image

Steps:

  • Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness.
  • When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months.

Nutrition Facts : Calories 376.7, Fat 8.5, SaturatedFat 0.7, Sodium 465.9, Carbohydrate 72.6, Fiber 5.5, Sugar 56.2, Protein 7

5 ounces garlic cloves, about 1 cup
2 ounces fresh ginger, peeled and coarsely chopped
1 1/2 cups cider vinegar or 1 1/2 cups red wine vinegar
2 (28 ounce) cans diced tomatoes, with juice
1 1/2 cups brown sugar
2 teaspoons kosher salt
1/2 teaspoon cayenne
4 1/2 ounces golden raisins, about 1 cup
4 1/2 ounces slivered almonds, about 1 cup

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