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Chutney

Discover Pinterest’s 10 best ideas and inspiration for Chutney. Get inspired and try out new things.

Tomato Chutney – one more way to enjoy antioxidant rich tomatoes

I am quite amazed at how time flies. This tomato chutney was photographed on January end. And we are into the end of February already. Yes, I’ve been happily busy with recipes and photographs and, more recipes and photographs as seen here. But alas, I hardly find the time to sit down for a blog post. And whenever I do find a bit of breathing space, I’m hardly in the mood to write. And when I have enough of both, I’m simply lost for words. Such has been my life lately. Er, not to mention the unwritten emails scandalously piling up, and the even busier state of disarray at home. I wish, I wish… oh how I wish, the fairy godmother came to my rescue with her magic wand. As if! Anyways, today I decided to pull myself together and jot down something—anything, to be honest—to go with this beautiful condiment recipe and set of photographs. Chutney is one of those condiments that is so widely loved that it graces our dinning table on a fairly regular basis. Well, if you are from the Indian subcontinent, you know what I am saying—right? With a riotous mix of color and character, ranging form the red tomato chutney and white coconut chutney to the green mango chutney or fiery dry chili chutney, it takes on different avatars, and transforms a simple platter of dish to wonderfully flavorful heights. When I flipped through the stunningly delicious pages of Hari Nayak’s My Indian Kitchen—a beautiful cookbook added to my quickly expanding possession a while back—the chutney recipes stood out instantly. What lured me to this particular recipe is that it is different from all the tomato chutneys I regularly do at home, plus it has a south Indian touch with the use of mustard seeds, curry leaves and dry red chili for tempering. And never hurts to have one more tomato chutney recipe, right? Packed with great flavor, and of course the phenomenal tang of chutney, it is spicy, but subtly so. My family loved this version, and I’m definitely making it again. Don't lose heart by looking at the little long list of ingredients. It is pretty easy to make, and the preparation is simple. Just as the mustard seeds dance to the temper of hot oil—you know, I’m always fascinated by this—minced vegetables and freshly ground whole spices are added, filling the kitchen with an appetizing aroma. After few minutes of stir-frying, the chopped tomatoes together with a bit of tomato paste and vinegar are thrown in, and then the wonderful mix of flavors are left alone for a few minutes to simmer away to aromatic deliciousness. No kitchen should be without the versatile tomato chutney. This ubiquitous Indian condiment goes well with almost anything—be it crisp bits of pappadam, chunks of bread, burgers, or grilled food. It is also amazingly good as a pizza topping, dipping for baked potatoes, or spread in savory sandwiches. For more options, serve with crackers, samosas, use as filling in burrito, or toss with pasta. That said, we love it best with idli or dosa for breakfast, or as a relish with steamed rice. Did you know that the vibrant red tomato is loaded with antioxidant lycopene, and cooking tomatoes in olive oil increases the absorption of this antioxidant? So pack more hero food into you diet by making a jar of tomato chutney and using it as a relish to go with meals. Or simply make a jar, seal with love, and give away as a gift to someone you know loves Indian food. Hmm, not much more to say. So pull out your mason jar, and get to work! Tomato Chutney Recipe source: here Ingredients Makes about 1 cup Prep+cooking: 30 min 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste Directions Grind coriander, cumin and peppercorns to a fine powder in a spice or coffee grinder. Set aside. Heat oil in a wok or deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves, dried red chili, garlic, and toss well for 15 seconds. Stir in onion and cook for a minute. Tip in paprika, ground spices and salt, and cook, stirring continuously for 2 more minutes. Add chopped tomato, tomato paste, vinegar and water, and bring to the boil over medium heat. Reduce heat to low and cook, stirring occasionally, for about 10 to 15 minutes, until chutney is thick and fragrant. Taste and adjust seasoning as needed. Serve hot or cold. Once cool, store in an airtight sterilized jars in the refrigerator for up to 6 weeks. Tastes even better with age—it’s a promise. So until next time, hope you enjoy every bit of this beautiful season before it slips away.

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Spiced Apple Chutney

This spiced apple chutney is packed full of apples, dried cherries, ginger and just a touch of jalapeño peppers. It's the perfect mix of savory apple flavor

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Christmas plum chutney

A classic spiced chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in.

13 ingredients

Produce
  • 1 Banana shallots 2, large
  • 2 Chillies, red
  • 250 g Cooking apples
  • 75 g Cranberries, dried
  • 1/2 Orange
  • 1 kg Plums
Baking & Spices
  • 1 Cinnamon sticks
  • 150 g Golden caster sugar
  • 250 g Muscovado sugar, light
  • 1 tbsp Mustard seeds, yellow
  • 2 Star anise
Oils & Vinegars
  • 1 Oil
  • 400 ml Red wine vinegar
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Caramelised Onion Chutney

Homemade caramelised onion chutney is a tasty addition to a cheeseboard. This onion chutney pairs well with bread or crackers and mature Cheddar cheese. Making homemade chutney is another Christma…

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Mint Cilantro Chutney (Indian Green Chutney)

A cool, spicy and tangy Green Mint Cilantro Chutney is a must try accompaniment to Indian food such as samosa, chaat, kebabs and sandwiches.

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Sweet and Savory Tomato Chutney Recipe

This sweet, tangy tomato chutney recipe is one of my favorite ways to preserve an abundant tomato crop from the vegetable garden.

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Courgette chutney

31 · 75 minutes · When your allotment overflows with courgettes or marrows like mine does, this is a brilliant chutney to make. Everyone I've ever served it to loves it.

11 ingredients

Produce
  • 1 Apple, tart
  • 1/4 tsp Chilli flakes, red
  • 1 kg Courgette
  • 1 Garlic clove
  • 1 tbsp Ginger, fresh root
  • 1 Green pepper
  • 1 Onion, medium
Condiments
  • 1 tbsp English mustard
Baking & Spices
  • 1/2 tsp Salt
  • 250 g Sugar, dark brown soft
Oils & Vinegars
  • 250 ml White wine vinegar
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Mango Chutney with Jalapenos | paleo, vegan-friendly | Cotter Crunch

Jalapeno mango chutney is a delicious, gluten free, paleo, and vegan-friendly condiment. Sweetened with unrefined sugar, so this recipe is better for you!

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इमली की चटनी / खट्टी-मीठी इमली की चटनी / चाट और दही-वड़े की चटनी / Sweet & Tangy Tamarind Chutney

इमली की चटनी की रेसिपी विडियो और हर एक स्टेप के चित्रों के साथ।

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Easy Green Tomato Chutney Recipe - Lovely Greens

46 · Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.

9 ingredients

Produce
  • 3 Garlic cloves
  • 1 kg Green tomatoes
  • 150 g Raisins
  • 1 kg Red onions
Baking & Spices
  • 1/4 tsp Black pepper
  • 500 g Brown sugar
  • 1/4 tsp Cayenne pepper
  • 2 tsp Sea salt
Oils & Vinegars
  • 1 Litre malt vinegar* (32 fl oz or about 4 1/4 cups)
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