Best Red Tomato Chutney Recipes

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SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)



Smoky Chipotle and Red Tomato Jam (Chutney - Relish) image

A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.

Provided by French Tart

Categories     Lunch/Snacks

Time 2h

Yield 4-6 Jars

Number Of Ingredients 9

1 kg red onion, finely sliced (2lbs 4 ozs)
2 kg tomatoes, chopped (4 lbs 8 ozs)
8 garlic cloves, minced
1 red fresh chili pepper, chopped (optional)
1 inch piece gingerroot, peeled and chopped
500 g brown sugar (1 lb 1 oz)
300 ml red wine vinegar (1/2 pint)
10 cardamom pods, seeds of
1 -1 1/2 teaspoon ground chipotle chile, to taste

Steps:

  • Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
  • Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  • Divide the hot jam/chutney between sterilised jars and set aside to cool.
  • Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
  • How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7

GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY



Green Tomato, Pineapple, Red Pepper Relish/Chutney image

Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.

Provided by Rita1652

Categories     Chutneys

Time 1h20m

Yield 8 1/2 pint jars

Number Of Ingredients 17

8 cups diced organic green tomatoes
20 ounces crushed pineapple
1 cup apple juice
1 cup cider vinegar, 5%
4 cups organic sugar
1 tablespoon pickling salt
2 tablespoons finely minced ginger
1 teaspoon fresh turmeric, root
1 lime (zest and juice about a 1/4 cup)
4 garlic cloves, finely minced
1 cup diced red bell pepper
1/3 cup diced onion
1 lemongrass, stalk (rough outer leaves removed smashed and sliced)
1 kaffir lime leaf, sliced (Makrut lime leaves)
2 red jalapenos, minced Leave seeds if more heat is desired
1 cup fresh cilantro, minced (basil and or parsley can be used)
2 tablespoons cornstarch (The National Center for Home Food Preservation has no problem with cornstarch in canning, optional I)

Steps:

  • Prepare water bath and sterilize 8 ½ pint jars.
  • Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
  • Place all ingredients except for the herbs and cornstarch in a large pot.
  • Bring to a boil and cook till reduced and thickened.
  • Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
  • Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.

Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1

RED TOMATO CHUTNEY



Red Tomato Chutney image

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

Provided by Sharon123

Categories     Chutneys

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 14

3 cups finely chopped peeled tomatoes (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar (try 1/4 balsamic!)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Steps:

  • Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
  • Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
  • This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5

LAMB BURGERS WITH RED-AND GREEN-TOMATO CHUTNEY



Lamb Burgers with Red-and Green-Tomato Chutney image

Categories     Ginger     Lamb     Tomato     Picnic     Vinegar     Summer     Grill/Barbecue     Maple Syrup     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

For chutney
1/4 cup cider vinegar
2 tablespoons pure maple syrup
1 large garlic clove, minced
1 tablespoon finely grated peeled fresh ginger
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon dried hot red pepper flakes, or to taste
1 plum tomato, seeded and finely chopped
1 small green (unripe) tomato, seeded and finely chopped
2 tablespoons chopped fresh cilantro
For burgers
1 1/2 lb lean ground lamb

Steps:

  • Prepare grill for cooking.
  • Make chutney:
  • Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.
  • Make burgers:
  • Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
  • Serve burgers with chutney.

RED TOMATO CHUTNEY



Red Tomato Chutney image

Found at the back of a store cupboard, a friend brought this to a barbie where it was enjoyed by all. I had to try the recipe and this has to be one of the nicest chutneys I've ever made. Give it a go and I'm sure you be making it time and time again.

Provided by Suke_UK

Categories     Chutneys

Time 2h20m

Yield 650 g

Number Of Ingredients 9

2 lbs tomatoes, peeled and chopped
3 large onions, finely chopped
salt
1/2 pint malt vinegar
1 lb sugar
1 1/2 tablespoons plain flour
1 tablespoon English mustard powder
1 tablespoon curry powder
1 teaspoon cayenne pepper (optional)

Steps:

  • Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
  • Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
  • Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
  • Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
  • Decant into warm jars.
  • The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.

Nutrition Facts : Calories 3.5, Sodium 0.1, Carbohydrate 0.8, Sugar 0.8

RED TOMATO CHUTNEY PRESERVE WITH SESAME SEEDS



Red Tomato Chutney Preserve with Sesame Seeds image

Number Of Ingredients 16

1 tablespoon sesame seeds, dry roasted (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons peanut oil
1 tablespoon black mustard seeds
2 tablespoons minced fresh curry leaves
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 tablespoon dried split pigeon peas (toor dal), sorted
1 cup finely chopped onion
2 tablespoons peeled and minced fresh ginger
1 tablespoon minced fresh garlic cloves
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
2 large tomatoes, finely chopped
2 tablespoons distilled white vinegar

Steps:

  • 1. Prepare the sesame seeds. Then, heat the oil in a medium wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and both the dals, and stir until the dals are golden, about 30 seconds. Add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger, garlic, and green chili peppers, stir 1 minute, then mix in the turmeric, salt, and asafoetida.2. Add the tomatoes and vinegar and cook until most of the juices evaporate and the chutney is semi-thick, 7 to 10 minutes. (It will continue to thicken as it cools.) Transfer to a serving dish, garnish with the sesame seeds, and serve hot or cold, or store in an airtight container in the refrigerator, about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RED TOMATO CHUTNEY



Red Tomato Chutney image

This vivid red chutney compliments any meat dish, and any fried, tangy or savory dish. Believe it or not my favorite way to eat it is with fried green tomatoes! What a beautiful and delicious contrast...

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories     Fruit Sauces

Number Of Ingredients 8

1 - (16 ounce) can whole tomatoes or may use equivalent of fresh tomatoes
1 cup(s) light brown sugar
1/2 cup(s) white sugar
2 cup(s) finely chopped green pepper
1 cup(s) finely chopped white onion
2 tablespoon(s) ketchup
2 -10 dash(es) your fav hot pepper sauce
1 teaspoon(s) black pepper

Steps:

  • In a heavy saucepan, stir together the tomatoes, brown and white sugars, green pepper, onion, ketchup, hot pepper sauce, and pepper. Cook at a simmer for about 2 hours, stirring frequently until thickened. Cool before serving. Keep refrigerated.

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