Tomato Chutney Recipe/Green Tomato Chutney/ Tamatar ki chutney
Tomato chutney is a type of chutney, native to the Indian subcontinent, prepared using tomatoes as the primary ingredient.This article we know how to make tomato chutney in home.
What is Tomato Chutney?
The primary ingredient is tamatoes. Tomato chutney is a type of chutney, native to the Indian subcontinent, prepared using tomatoes as the primary ingredient.
The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version.
It can be prepared using ripe red tomatoes or green tomatoes.It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use.
How you can eat Tomato chutney?
Have it on a sandwich – add it to chicken salad
Serve it alongside a cheese, and-or preserved, cured meat platter
Mix it into ground beef or pork and use for meatloaf or sausage roll filling
Serve it on the side of a meat pie or and empanada
Eat it with any kind of cooked pork dish (e.g. chops, tenderloin, ham, etc.)
Serve it with grilled sausages
Serve it with roasted chicken or turkey
Serve it with pate
Warm goat cheese or brie, pour chutney over it and serve
Mix it with Greek yogurt to make a dip
Puree it and glaze meat, roasted sweet potatoes, butternut squash, etc.
Puree it and use as a dipping sauce for egg rolls, samosa, any fried food!
Puree it and add it to salad dressing
Serve it with a grilled cheese sandwich
Serve it on the side of Indian dishes like curry
Serve it on a burger, especially a cheese or veggie burger
Methods:-
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste
Steps:-
1.Heat the oil in a skillet over high heat.
2.Add the cumin seeds and fry for 10 seconds.
3.Add the garlic and halved chiles and cook for 1 minute.
4.Add the remaining ingredients and stir to combine.
5.Reduce the heat and simmer uncovered for 1 hour,
6.stirring occasionally, until the tomatoes are reduced to a
7.thick paste and the oil has separated.
8.Cool and serve at room temperature
Will keep covered and refrigerated for
1 week, and frozen for several months.
Makes about 1 cup.
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