The tomato harvest was so plentiful that you couldn't even eat them all? Then use it to conjure up delicious tomato chutney. Here are 3 easy recipes.
Tomatoes are a must in every kitchen these days. Why? Quite simply because they are very he althy and you can really use them to conjure up a wide variety of dishes. In addition to tomato salad and tomato sauce, there are of course many other recipes and ideas for using tomatoes. You can also dry tomatoes, for example. Or you can make a delicious chutney out of it. Also known as savory jam, a chutney is used with a wide variety of meat and fish dishes and brings a lot of pizzazz and flavor to things. But what is behind the oriental classic and which delicious tomato chutney recipes are there? We'll tell you.
What is a chutney?
A chutney is a sweet and sour or savory sauce made from fruit, vegetables or a mixture of both. It is traditionally served with dishes in India. The consistency of a chutney is usually creamy and puree-like. Nevertheless, there are many variants with pieces of fruit and vegetables. It is not uncommon for people to speak of a hearty or hearty jam.
In Indian cuisine, chutney is served with every meal. As a rule, it is even freshly prepared - boiled or cold mashed - and offers an additional taste component to the traditional dishes. Finally, the English brought the chutney to Europe during the colonial period. They put the chutney in jars to keep it longer.
What's in a chutney like this?
There are no limits to the variation of a chutney. A wide variety of vegetables and fruits are suitable for this. Whether the chutney should be sweet and spicy or rather sour is up to the chef himself. Very popular ingredients for a chutney are, for example, fruits such as mangoes, plums, apricots, apricots, pineapples, limes, lemons and vegetables such as tomatoes, garlic, onions and pumpkin. To give the whole an oriental flavor and some fire,Spices and herbs such as s alt, sugar, pepper, chili, ginger, turmeric, tamarind and cumin are used. In addition to lemon juice, some chutneys are also made with vinegar. Lime leaves, coconut and coriander often find their way into the chutney.
Tomato time equals tomato chutney time
In this country, most people may only know chutney variants with fruits, such as mango and apricot. With the tomato, however, delicious recipes can also be imitated. The tomato is wonderfully varied and provides a delicious fresh, fruity and sour taste. Whether raw, boiled, in a salad, fried, grilled or steamed - you can always rely on the tomato. Furthermore, the many different varieties of tomato provide delicious and aromatic variety.
A tomato not only tastes good, it is also he althy and offers us many vitamins and nutrients, which are summarized in the following table.
| Ingredient | Amount per 100g fresh tomato |
|---|---|
| Bold | 0.21g |
| Water | 90g |
| Vitamin C | 24.3 mg |
| Potassium | 279mg |
The vitamin content of the tomato is not limited to vitamin C, but also extends to vitamins B1, B2 and B6. Niacin and pantothenic acid are also found in tomatoes. In addition to potassium, the tomato also supplies the body with sodium, calcium, iron, magnesium and phosphorus.
After enough background information, the wooden spoon can finally be swung. Chutneys are either suitable for direct consumption or also wonderful as a homemade gift from the garden. So that you too can benefit from the magic of tomato in chutney, we would now like to introduce you to 3 delicious tomato chutney recipes to imitate. Afterwards it says: Bon appetit!
Recipe 1 - Classic Tomato Chutney
Ingredients:
- 800 g vine tomatoes
- 2 onions
- 3 tablespoons olive oil
- 3 tablespoons sugar (brown)
- 2 tbsp red wine vinegar
- 1 bay leaf
- 1 sprig of rosemary
- 3 sprigs of thyme
- Cayenne Pepper
- S alt
Preparation time: 45 minutes
Level of difficulty: easy
Instructions:
⇒ Step 1:
Preheat your oven to 240 degrees or 220 degrees for a fan oven. Clean the tomatoes, cut them in half and spread them cut-side down on a baking tray lined with baking paper. theTomatoes then remain in the oven on the top rack for about 10 minutes until the skin has turned black.
⇒ Step 2:
Then take the tomato halves out of the oven and remove the skin with a knife. The pulp is then crushed with a fork.
⇒ Step 3:
Now cut the onions into fine cubes and sauté together with the tomato pulp in a little olive oil over medium heat for about 7 minutes. Then stir in the sugar and deglaze with vinegar. Then add the bay leaves, rosemary and thyme. Everything is boiled down over an open and mild heat for 20 minutes until most of the water has evaporated and a thick sauce has formed.
⇒ Step 4:
Seasoned with s alt and cayenne pepper (about 1 to 2 pinches). Then remove the herbs and pour the sauce into the screw-top jars. Close them well and place them upside down on the lid for 5 minutes.
Info:
This chutney is very easy to make. The result is an approximate amount of 500 ml chutney. This can easily be filled into two 250 ml glasses. When stored in a cool and dark place, the chutney will keep for almost 4 weeks. However, once opened, it should be consumed within 3 to 4 days.
Recipe 2 - Tomato Celery Chutney
Ingredients:
- 1 kg of tomatoes
- 4 sticks of celery
- 50 g ginger
- 8 cloves garlic
- 4 chili peppers
- 60 ml apple cider vinegar
- 2 tbsp sesame oil
- 30 g coriander
- 1 tsp mustard seed
- 1 tsp cumin
- S alt
- pepper
Preparation time: 60 minutes (preparation and preparation)
Difficulty level: easy
Preparation:
⇒ Step 1:
Wash the tomatoes and celery and cut into small cubes.
⇒ Step 2:
Peel and chop the garlic and ginger. After the chili peppers have been halved and deseeded, everything is sautéed in sesame oil together with the vegetables.
⇒ Step 3:
Then deglaze everything with apple cider vinegar and simmer for half an hour.
⇒ Step 4:
In the meantime, wash and finely chop the cilantro. After half an hour, this is added to the pot together with the spices. Then let it simmer for another 10 minutes. Season with s alt and pepper.
⇒ Step 5:
You only have to fill the finished and still hot chutney into cleaned mason jars and seal them airtight.And the delicious chutney is ready.
Info:
The amount described and produced can be divided into 5 small mason jars (each 150 ml).
Recipe 3 - Tomato chutney with pineapple
Ingredients:
- 2 tomatoes
- 1 pineapple
- S alt
- 1/2 bunch coriander
- 80 g sugar
- 80 ml white wine vinegar
- Chili Powder
- Star anise
- Coriander
Preparation time: 20 minutes
Level of difficulty: easy
Preparation:
⇒ Step 1:
First the pineapple is peeled and cut into small cubes about 0.5 cm thick.
⇒ Step 2:
The tomatoes are then scored crosswise and blanched in s alt water. Then they are quenched with ice water. The skin can then be peeled off more easily. Then halve, deseed and finely chop the tomatoes. You should pluck the coriander from the bunch and chop it finely.
⇒ Step 3:
Now melt the sugar in a pan. Then the pineapple is added and glazed. Then deglaze everything with the vinegar and boil it down. It is now seasoned with star anise, coriander, s alt and chili. Finally, the tomato pieces are worked into the chutney.
Info:
The chutney can be served fresh with meat, chicken, pointed cabbage rolls and the like or filled into glasses. The amount described is enough for 4 servings.