[CH] Recipe: Tomato Chutney

Jim Weller (Jim.Weller@salata.com)
07 Jun 98 21:51:55 -0800

 -=> Quoting IEATCHILES@aol.com to All <=-

 IE> And now on to the chile-related portion of this note...

 IE> Does anyone have a recipe for a spicy tomato chutney?  A friend of
 IE> mine from India made me some and now she's moved out of town, leaving
 IE> me high and dry! I use it instead of pizza sauce on a hab-laced pizza I
 IE> make.  Mmmmm Good! :) 

Here's a bunch to choose from. None are all that hot but I'm sure you
know how to adjust that.<G>

MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Tomato Chutney
 Categories: Indian, Pickles, Relishes
      Yield: 1 servings
      1 c  Vinegar
      2    Dried red chilies, soaked
           -- in the vinegar for 2 hrs
      2    Garlic cloves, crushed
    1/2 ts Ginger, grated
      2 tb Sugar, or to taste
      1 lb Tomatoes, sliced
    1/2 c  Dates, stoned & chopped

MMMMM-----------------------SPICE MIXTURE----------------------------
      2    Cloves
      5    Cardamom seeds, remove from
           -- & discard pods
      1    Cinnamon, 1/2" piece
  Remove the chilies from the vinegar (after soaking 2 hours), retaining
  this for later use. Grind the soaked chilies with the ginger and
  garlic in a blender. Now put the vinegar, sugar and salt in a large
  pan and bring to a boil. At this point, add the tomatoes, dates and
  the teaspoon of the spice powder. Stir them round and then simmer on a
  moderate heat until the mixture becomes very thick and has the
  consistency you like for chutney. Remove the pan from the heat, allow
  to cool a little and then spoon the chutney into warmed jars. Cover
  and once opened, store in the refrigerator for up to 6 weeks.
  Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Sultana and Tomato Chutney
 Categories: Australian, Condiments
      Yield: 1 batch
     10 lb Tomatoes
      2 lb Sultanas
  1 1/2 lb Apples
  1 1/2 lb Onions
      1 oz Cloves, powder
      1 oz Allspice
      2 lb Sugar
    1/4 lb Salt
      1 qt Vinegar (grape if possible)
    1/2 ts Cayenne pepper, level
  Boil tomatoes one hour and strain. Add onion etc. cut up finely, and
  boil for one to two hours
  From "Ideal Recipe Book by the Woman's Christian Temperance Union
  South Australia." 1958
  Typed by Vicki Crawford
  National Cooking Echo -
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Tomato Chutney 2
 Categories: Canning, Condiments, Indian
      Yield: 3 pints
      2 lb Tomatoes; peel; chop coarse
      1 lb Tart apples; peel, core; cho
      2 md Onions; chopped
      1 c  Cider vinegar
      1 tb Salt
      1 c  Packed brown sugar
      1 c  Golden raisins
      1    Cl Garlic; minced
    1/2 ts Ground cinnamon
    1/2 ts Dry mustard
    1/4 ts Cayenne pepper
    1/8 ts Ground allspice
    1/8 ts Ground ginger
    1/8 ts Ground cloves
  Combine all ingredients in a large saucepan or Dutch oven; bring to a
  boil. Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or
  until mixture thickens, stirring frequently.
  Pack hot chutney into hot sterilized jars, leaving 1/4" headspace.
  Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 3
  Source: A Taste of Home, Aug/Sept 93
  From: Angela [lynn] Gilliland
  Meal-Master Format Recipes (Mailing List) -
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Ruby Tomato Chutney
 Categories: Condiments, Canning, Indian
      Yield: 20 servings
      2 cn Whole tomatoes -- drained --
           Reserve liquid
  1 1/2 c  Cider vinegar
      1 lg Onion -- chopped
  1 1/2 tb Ginger -- slivered
      5    Cloves garlic -- minced
      1 tb Mustard seed
      2 c  Sugar
    1/8 ts Cayenne pepper
    1/4 c  Raisins
  Drain and chop the tomatoes, reserving the liquid. Combine all
  ingredients, with 1 cup of the tomato juice in a heavy saucepan or
  crockpot.  Simmer covered for 1/2 hour.  Stir, then continue to simmer
  over low heat for another hour, so liquid evaporates and gets very
  syrupy (depends on how watery the tomatoes were). As the chutney gets
  done, the tomatoes will get translucent and "ruby" colored.
  Store in canning jars or freeze.
  Recipe By     : Nancy Shour
  Eat-L List (Recipes And Food Folklore) -
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Meethi Tamaatar Chatni
 Categories: Condiments, Indian, Side dish
      Yield: 4 servings
      4    Firm red tomatoes
      2 ts Ghee
      1 pn Asafoetida powder
           Sea salt; to taste
    1/2 ts Red chilli powder
      2 tb Raw cane sugar
      2 tb Green coriander; chopped
  This chutney is delicious. If too sweet, add a little lemon juice.
  There is no need to chill before serving, but leftovers can go into
  the refrigerator for no more than a couple of days. A colourful side
  Clean the tomatoes, then chop.
  Heat the ghee in a saucepan over medium heat. Add the asafoetida and
  cook, stirring, for about 2 minutes. Stir in the tomatoes and mix
  Sprinkle the salt and chilli powder over the mixture, and stir well
  for 2 to 3 minutes. Then add the sugar and cook, stirring, for about
  10 minutes or until the whole mixture assumes a thick and smooth
  Remove pan from heat; stir in the coriander (cilantro) and let the
  mixture cool.
  Serve with a meal or with savoury snacks.
  Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves"
  Typed, but not tested, by Greg Mayman
  National Cooking Echo -
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Hot Tomato Chutney
 Categories: Condiments, Relishes, Pickles
      Yield: 3 pints
      3 lb Tomatoes
      1 c  Brown sugar
      1 c  Cider vinegar
      1 lg Red bell pepper; chopped
      1 lg Onion; coarsely chopped
      2 cl Garlic; minced
      3 tb Ginger, peeled; minced
    1/2 c  Golden raisins
      2    Jalapeno; seeded and chopped
      1 ts Cumin seed
      1 ts Mustard seed
      2 ts Salt
    1/4 c  Cilantro; chopped
  Place all the ingredients except the cilantro in a large non-aluminum
  sauce and cook over medium heat, stirring, until the sugar is
  dissolved.  Continue to cook, stirring occasionally, until the mixture
  thickens, about 30 minutes. Stir in the cilantro for the last few
  minutes of cooking.  Pack in sterilized jars and seal.  Freeze or
  process in a hot water bath for 15 min.

  Recipe by: The Herbal Pantry, by Emelie Tolley & Chris Mead


                                From the Land of the Midnight Sun,
                                Where the sun sets in the north...
                                                            YK Jim

... The recipe says a pinch of spice. I thought it said a 'pound'.