Green Tomato Chutney
Heat oil in a medium sized heavy based saucepan. Add onion and cook until soft. Add ginger and cook for 1 minute. Add remaining ingredients and simmer, covered, for 1 hour or until a jam like consistency. Makes 2 jars INGREDIENTS Makes 2 jars 1 ... [... more]
Australian Womens Weekly |
Tomato chutney
In a large non-aluminium saucepan, combine the roma tomato, celery, onion, sultanas, brown sugar, vinegar, ginger, chilli, allspice and salt. Bring to the boil. Simmer, uncovered, stirring occasionally, until ingredients are tender and most of ... [... more]
All Recipes AU |
Grandmother's Tomato Chutney
Recipe By: Jo Anne Merrill Serving Size: 1 Preparation Time: 3:00 NOTES : This recipe is handed down to me by my mother, Lillian Childers of Mississippi. *This recipe is to be processed in a boiling water bath. Instructions for how to do this are ... [... more]
International Vegetarian Union |
Tomato chutney
Fry onion and garlic until tender. Add remaining ingredients and simmer gently for 40 minutes. Serve with pastries. Serving suggestion: Serve with Asparagus and mozzarella filo pastries. 2 cloves sliced garlic 2 red capsicum, seeds removed and ... [... more]
Australian Womens Weekly |
Green Tomato Chutney
Cut up tomatoes. Peel and chop apples and onions. Tie spice in muslin bag. Put all ingredients in saucepan and boil until tender and thick. Remove spice and pour into hot dry jars. Tie down. Spice vinegar may be used instead of mixed spice. 3 lb ... [... more]
International Vegetarian Union |
Tomato chutney
Heat olive oil in a medium saucepan. Add onions and cook, stirring until soft. Add mustard seeds, coriander, allspice and cloves; cook for a further minute. Add remaining ingredients, bring to the boil and cook over a med to high heat for 35-40 ... [... more]
Australian Womens Weekly |
Andhra Tomato Chutney
Andhra special tomato Chutney, It can be served along with pakoras, can be mixed with rice, can be eaten with dosa and many more 1)Add 2 Table spoons of Oil in kadai, now fry mustard seeds, methi,red chillies and aseofodia and keep it aside ... [... more]
International Vegetarian Union |
Tamatar Koot
This version of tomato chutney is based on one from Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". It's really great hot, cold, or room temperature. Heat oil over high heat. Fry mustard seeds and cumin about 30 seconds, then add .. [... more]
International Vegetarian Union |
Tanzanian Green Tomato Chutney
To bottle, I always use the easiest and most infallible method. Put the clean jars in a cold oven, heat up to 325 deg F/160 deg C, and leave at that temperature for at least 10 minutes, or until needed. I put the bottles in a sturdy rectangular ... [... more]
International Vegetarian Union |
Tomato Chutney
Source: http://www.thetastepantry.com, Serving for 2, cooking time 30 mins. Heat some oil in the pan and add Cumin seeds, Tomato, Tamarind , Green-Chillies. You can adapt this recipe to your liking. Add more chillies for additional heat, or less ... [... more]
International Vegetarian Union |
Apple and Tomato Chutney
Place apples and water in a large saucepan. Bring to the boil; reduce heat. Simmer for 25 minutes or until apples are tender, stirring occasionally. Wrap mustard seed in muslin or cheesecloth; add to apples. Add tomatoes, onions, garlic, ... [... more]
All Recipes AU |
Green tomato chutney
Halve the tomatoes (or, if using 4 larger tomatoes, cut them in quarters). Peel, core and slice the apples and chop the onions. Put all the vegetables in a large saucepan or preserving pan with the vinegar and bring to the boil. Reduce the heat ... [... more]
All Recipes AU |
