Fresh tomato chutney recipes - Side dishes

Author: James Martell  

A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet Serve this easy Onion Tomato Chutney along with Dosa/ Idli, Rice, Upma and Pongal. Learn how to make this chutney with step by step method.

Easy Indian Tomato Chutney

Taking just minutes to make, Indian spices and transform fresh tomatoes into a rich and flavorful dish.
Provided by: Janette
Total time: 21 minutes
Cook time: 16 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 12

Ingredients:

• 8 tomatoes
• 2 tablespoons vegetable oil
• 2 green chili's, seeds removed, finely chopped
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon turmeric
• 1 teaspoon mild chili powder
• 2 garlic cloves, finely chopped or grated
• 1/4 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 bay leaf
• Fresh cilantro , chopped

Nutrition:

• Calories: 63 calories
• Carbohydrate: 7 grams carbohydrates
• Cholesterol: 0 milligrams cholesterol
• Fat: 4 grams fat
• Fiber: 2 grams fiber
• Protein: 2 grams protein
• Saturated Fat: 0 grams saturated fat
• Serving Size: 1 serving
• Sodium: 84 milligrams sodium
• Sugar: 4 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 3 grams unsaturated fat

How to cook:

1. Bring a pan of water to a low simmer.
2. Score an X with a knife on the bottom of the tomatoes.
3. Add the tomatoes to the water and heat on a low simmer for 5 minutes until you see the peel start to remove. Drain the tomatoes and allow to cool until you can handle, then peel the skins. Chop the tomatoes, set aside.
4. To a sauté pan add the oil over medium heat. Add the cumin, mustard powder, turmeric, chili powder, chilis and garlic. Cook for 1 minute.
5. Stir in the tomatoes, salt, sugar and bay leaf. Cover and simmer for 10 minutes. Remove the lid and simmer for 5 more minutes until thickened. Serve garnished with cilantro.

Notes: Courgette & tomato chutney recipe, Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of

Tags:

onion tomato chutney recipe tomato onion onion tomato chutney recipe tomato onion chutney

Fresh tomato chutney

A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Provided by: Sara Buenfeld
Total time: 30 minutes
Yields: 8 servings
Cuisine: Indian
Number of ingredients: 5

Ingredients:

• 6large vine-ripened tomatoes
• 1large red onion , finely chopped
• 2handfuls of fresh coriander , finely chopped
• 1 tbsp olive oil
• 1 tsp cumin seed

Nutrition:

• Calories: 38 calories
• Fat: 2 grams fat
• Carbohydrate: 5 grams carbohydrates
• Fiber: 1 grams fiber
• Protein: 1 grams protein
• Sodium: 0.02 milligram of sodium

How to cook:

1. Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
2. Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
3. To serve, add some salt (see tip below) and serve.

Notes: South Indian Style - Onion Tomato Chutney Recipe, South Indian Style - Onion Tomato Chutney Recipe · Produce. 1/4 tsp Asafoetida. 1 Chilli, Green. 1 Chillies, Dried Red. 2 Onions, Medium Size · Baking & spices

ONION TOMATO CHUTNEY RECIPE

Serve this easy Onion Tomato Chutney along with Dosa/ Idli, Rice, Upma and Pongal. Learn how to make this chutney with step by step method.
Provided by: Sandhya Hariharan
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 14

Ingredients:

• 2 Tsp Oil
• 175 g 1 Medium Onion (diced)
• 350 g 2 Large Vine Tomatoes (diced)
• 2 Cloves Garlic
• 2 Dried Red Chilly
• 5-6 Curry Leaves
• Salt To Taste
• 2 Tsp Tamarind pulp (optional)
• 1 Tsp Jaggery crushed (optional)
• 1 Tsp Oil
• 3/4 Tsp Mustard Seeds
• 1/2 Tsp Urd Dal
• 1 Sprig Curry Leaves
• 3-4 Dried Red Chilly

How to cook:

1. Heat oil in a kadai/ pan and add garlic, curry leaves, red chillies, onion and a pinch of salt.
2. Sauté for about 3-4 minutes until onion is translucent.
3. Add the tomatoes & Tamarind Pulp{ optional } and Sauté until mixed. Cook for 3-4 minutes or until tomatoes are soft.
4. Allow the mixture to cool down.
5. If you like it sweeter, add 1 tsp of Jaggery. This step is completely optional.
6. Transfer the mixture to a blender and blitz until a smooth chutney is obtained.
7. Adjust Salt to suit the taste.
8. Transfer the chutney into the serving bowl.
9. Heat oil in a small pan and add mustard seeds, urad Dal, curry leaves and red chillies. Allow the mustard seeds to splutter and now season the chutney with the prepared tempering.
10. Serve onion tomato chutney with dosa & idli.

Notes: Spicy Tomato Chutney - Jess Eats and Travels, Ingredients. 1x 2x 3x · 500 g tomatoes finely chopped · 1 green chilli pepper de-seeded · 2 garlic cloves crushed · 50 g raisins · 50 ml white wine vinegar · 1 tsp

Garlic and Tomato Chutney

Garlic and Tomato Chutney, is a simple, spicy, packed with flavors, versatile homemade chutney. It can be enjoyed with any Indian Snack or Farsan as we call it in Gujarati.
Provided by: mayurisjikoni
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: Indian
Number of ingredients: 7

Ingredients:

• ½ cup fresh garlic (approx 100g) (minced)
• 1 cup fresh tomato puree (thick without water)
• 2-4 tbsp red chilli powder
• ½ cup oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp salt

How to cook:

1. Take 3-4 tomatoes. Chop them up roughly and puree without any water.
2. Heat oil in a pan over medium heat.
3. Add mustard and cumin seeds.
4. When the seeds begin to sizzle, add mincced garlic. Lower the heat.
5. Saute the garlic for 2-3 minutes.
6. Add red chilli powder and mix well.
7. Add tomato puree and salt. Mix well.
8. Allow the mixture to simmer over low heat for 10-15 minutes. Th emixture should become thick and you'll see oil around the sides of the mixture.
9. Take the pan off the heat. Allow the chutney to cool down before serving.
10. Store in an airtight jar in the fridge. Stays fresh for a month if enough oil is used.

Notes: Spiced Tomato Chutney, 3 tbsp vegetable oil · 1 tsp kalonji seeds · 1 tsp fennel seeds · 1 tsp mustard seeds · 1 tsp cumin seeds · ½ tsp fenugreek seeds · 2 dried kashmiri red chillis