Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, tomato chutney. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tomato Chutney is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Tomato Chutney is something which I’ve loved my entire life.
Free and fast delivery on all appliances. Garden At Home With Sarah Raven, Wide Range of Products Available Online James Martin's quick and easy tomato chutney is a cinch to whip up for burgers or a veggie curry. Place into sterilised jars and allow to cool before covering. This tomato chutney recipe is easy to make and tastes great just on crackers.
To get started with this particular recipe, we must first prepare a few components. You can cook tomato chutney using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tomato Chutney:
- Take 500 gms Tomatoes (chopped)
- Make ready 1 tsp Red chilli powder
- Prepare 1 tsp Turmeric powder
- Get 80 g Tamarind
- Get 1 tsp Fenugreek seeds (roasted)
- Take 1 tsp Mustard seeds (roasted)
- Make ready 2 tsp Oil
- Take 1 tsp Salt
Pour into a sterilised jar and leave to cool. Heat gently stirring until the sugar has dissolved. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Steps to make Tomato Chutney:
- Take 4-6 tbsp. of warm water in a bowl and soak tamarind in it.
- Dry roast fenugreek seeds and mustard seeds on a low flame until it emit a nice aroma and keep aside to cool. Make the powder of the roasted fenugreek seeds and mustard.
- In a pan, add chopped tomatoes, salt and turmeric and cook on a medium flame till they become thick.
- Squeeze the tamarind fully and filter it to remove impurities and pulp. Add this to cooked tomatoes. Adjust the tamarind to suit your taste. Mix well and cook for 5 minutes until mixture bubble up very well.
- For tempering, in a pan heat oil and add fenugreek, mustard and red chilli powder. Mix it in the chutney, cool and store in air tight container.
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. This easy tomato chutney is so easy to make - all the ingredients are chucked into one pan and simmered slowly, to produce a rich, tasty preserve that will go wonderfully with so many different.
So that is going to wrap it up for this special food tomato chutney recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
