Best Tomato Chutney Preserve With Cashews And Raisins Recipes

Spiced Ginger Tomato Chutney - Relish With Golden Raisins image

Provided by BecR2400

Categories Chutneys

Time 1h20m

Yield 2 1/2 cups Chutney, 24 serving(s)

Number Of Ingredients 10

3 lbs plum tomatoes, peeled and diced
2 inches piece fresh ginger, finely grated
1 1/4 cups sugar
1 large red onion, diced fine
5 garlic cloves, peeled and minced
1 cup apple cider vinegar
1/2 cup balsamic vinegar
1 pinch red pepper flakes
1 3/4 teaspoons salt
1/2 cup golden raisin

Steps:

Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.

Tomato Chutney Preserve with Cashews and Raisins image

Number Of Ingredients 14

1 tablespoon vegetable oil
2 tablespoons peeled and minced fresh ginger
2 cloves fresh garlic (large), minced
2 to 4 fresh green chili peppers, minced with seeds
1 teaspoon fennel seeds
1/2 teaspoon coarsely crushed fenugreek seeds
1/2 cup coarsely chopped raw cashew nuts
1/2 cup golden raisins
3 large tomatoes, finely chopped (about 1 1/2 pounds)
2 cups sugar, or more to taste
1 tablespoon salt, or to taste
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1/2 cup distilled white vinegar

Steps:

1. Heat the oil in a large non-reactive wok or saucepan over medium heat and cook the ginger, garlic, green chili peppers, fennel seeds and fenugreek seeds, stirring until golden, about 1 minute. Add the cashews and raisins and stir until the raisins expand, about 1 minute.2. Add the tomatoes, sugar, salt, paprika, and cayenne pepper and cook, over medium-high heat for the first 2 to 3 minutes. Then cover the pan and cook, stirring occasionally, over medium heat until the tomatoes are very soft, about 10 minutes. Add the vinegar, and simmer, uncovered, until semi-thick, about 15 minutes. (It will continue to thicken as it cools.) Serve immediately or let cool, then 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