Tomato Chutney
Tomato Chutney

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tomato chutney. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Tomato Chutney is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Tomato Chutney is something which I’ve loved my whole life. They are fine and they look wonderful.

Free and fast delivery on all appliances. We Know Your Customers' Needs and Wants. 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.

To begin with this recipe, we have to prepare a few components. You can cook tomato chutney using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tomato Chutney:
  1. Prepare 4 Tomatoes
  2. Prepare 1 large Tamarind seed
  3. Get 1 tsp Fenugreek
  4. Get 1 tsp Mustard seeds
  5. Make ready 1/2 tsp Cumin seeds
  6. Prepare 2 tsp Chickpea flour
  7. Take 1 tsp Red gram dal
  8. Take 2 Red chili pepper (dried)
  9. Prepare 5 Green chili peppers
  10. Get 6 clove Garlic
  11. Take 7 Curry leaf
  12. Prepare 2 dash Hing powder
  13. Prepare 1 tsp Red chili powder
  14. Get 3 tsp Salt
  15. Make ready 2 tbsp Vegetable oil for stir-frying
  16. Get 50 ml or more Vegetable oil for the spices

Put everything in a pan, season to taste and stir well to combine. 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.

Instructions to make Tomato Chutney:
  1. To prepare the ingredients: Dry roast the fenugreek and crush into a powder. Soak the tamarind in about 100 ml water.
  2. Pour vegetable oil into a pot, then add the roughly chopped tomatoes and cook.
  3. The tomatoes should be cooked until soft (about 15 minutes). Oil will be added again at a later step.
  4. In a separate pot, heat the vegetable oil, add the ingredients from the list from the mustard seed to the green chili peppers, and slowly cook. Add the garlic and sauté.
  5. Add the curry leaf, then once cooked through, add the hing powder and turn off the heat. Add the soaking water from the tamarind (not the seed), the red chili powder, and salt, and turn on the heat again.
  6. Add the spice mixture to the tomatoes, and slowly cook. Continue cooking until the oil separates. Discard any oil that separates out, if possible. Season with the fenugreek and salt to taste, and it's done!

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. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved.

So that is going to wrap it up with this special food tomato chutney recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!