Tomato And Mint Chutney Recipes

Steps:

• Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.
• Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.
• Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
• Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.
• Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

Steps:

• Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

Steps:

• Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
• Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.

Steps:

• 1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
• 2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.
• 3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Steps:

• Take deep curved pan.
• Add water, onion chopped, tomato cut, green chillis and ginger, mint leaves.
• Boil till soft.
• Cool it.
• Add salt and grind.
• Heat oil in another pan.
• put mustard seeds, when mustard seeds starts spluttering add urad dal and curry leaves.
• Remove from stove and add the tampering to the ground chutney.
• Mix well and eat it with variety rice, roti, bread. Its yummy.