Chez posted a great recipe for tomato relish recently but whilst on a weekend away with Mrs Piglet I had Ardennes pate as a starter for 10 and it was served with Red tomato chutney. It was gorgeous.
Anybody have a recipe out there?
red tomato chutney
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pigletwillie
- KG Regular
- Posts: 723
- Joined: Thu Nov 24, 2005 6:38 pm
- Location: Leicestershire
Kindest regards Piglet
"You cannot plough a field by turning it over in your mind".
"You cannot plough a field by turning it over in your mind".
Hello Piglet - in the event you don't get 'tried and tested' recipes, have a look at the assortment in the link below. I hasten to add I have not tried any of them, but you may just see one which sounds about right (from the French experience) for you.
http://www.google.co.uk/search?hl=en&q= ... arch&meta=
http://www.google.co.uk/search?hl=en&q= ... arch&meta=
This is my recipe - make sure the toms are ripe and if you can use several varieties including some of the plum toms.
6 lb (3kg) ripe tomatoes
1 lb (500 g) onions
1/2 pint (300 ml) spiced vinegar (Sarsons will do)
1 oz (25g) salt
1 and 1/2 teaspoons paprika
large pinch of cayenne
12 oz (350 g) granulated sugar
METHOD
PEEL AND CHOP TOMATOES AND PUT IN PAN WITH THE PEELED AND CHOPPED ONIONS. SIMMER UNTIL REDUCED TO A THICK PULP.
POUR IN HALF THE VINEGAR, SALT AND SPICES, CONTINUE COOKING UNTIL THICK. ADD REMAINING VINEGAR AFTER DISVOLVING THE SUGAR IN IT. COOK UNTIL CHUTNEY IS THE REQUIRED CONSISTENCY.
(YOU SHOULD BE ABLE TO DRAW A WOODEN SPOON ACROSS THE PAN AND LEAVE A TRAIL).
POT AND COVER - KEEP FOR A COUPLE OF MONTHS BEFORE OPENING - THE LONGER THE BETTER.
6 lb (3kg) ripe tomatoes
1 lb (500 g) onions
1/2 pint (300 ml) spiced vinegar (Sarsons will do)
1 oz (25g) salt
1 and 1/2 teaspoons paprika
large pinch of cayenne
12 oz (350 g) granulated sugar
METHOD
PEEL AND CHOP TOMATOES AND PUT IN PAN WITH THE PEELED AND CHOPPED ONIONS. SIMMER UNTIL REDUCED TO A THICK PULP.
POUR IN HALF THE VINEGAR, SALT AND SPICES, CONTINUE COOKING UNTIL THICK. ADD REMAINING VINEGAR AFTER DISVOLVING THE SUGAR IN IT. COOK UNTIL CHUTNEY IS THE REQUIRED CONSISTENCY.
(YOU SHOULD BE ABLE TO DRAW A WOODEN SPOON ACROSS THE PAN AND LEAVE A TRAIL).
POT AND COVER - KEEP FOR A COUPLE OF MONTHS BEFORE OPENING - THE LONGER THE BETTER.
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pigletwillie
- KG Regular
- Posts: 723
- Joined: Thu Nov 24, 2005 6:38 pm
- Location: Leicestershire
Beryl,
your my hero. Thanks very much for the recipe.
your my hero. Thanks very much for the recipe.
Kindest regards Piglet
"You cannot plough a field by turning it over in your mind".
"You cannot plough a field by turning it over in your mind".
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valmarg
The following is a delicious recipe, not very long-lived, but it was in a Good Food magazine many, many many years ago. It is an accompaniment to vegetable bhajas (or however you spell it).
The suggested vegetables are, aubergine, courgette. red pepper, cauliflower florets and onion segments.
These are all dipped in batter and deep fried (I haven't got the batter recipe to hand, but could always look it up and post it).
It's a pity it doesn't keep longer, but it is a lovely chutney.
TOMATO CHUTNEY
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon black onion seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2.5cm (1in) piece of fresh root ginger, cut into strips
3 garlic cloves, crushed
450g (1lb) firm tomatoes, chopped
1 teaspoon salt
75g (3oz) granulated sugar
75g (3oz) ready-to-eat dried apricots, roughly chopped
1 tablespoon red wine vinegar
3 green chillies, cut in rings
Heat oil, add spices and stir-fry for 20 seconds until they start to splutter. Add the ginger and garlic and stir-fry for 10 seconds.
Stir in tomatoes, salt and sugar; simmer for 15 minutes until mixture thickens. Add apricots, vinegar and chillies and cook for 15 minutes. Cool slightly before spooning into clean jars. Cover and store in the fridge for up to 1 week.
Happy eating,
valmarg
The suggested vegetables are, aubergine, courgette. red pepper, cauliflower florets and onion segments.
These are all dipped in batter and deep fried (I haven't got the batter recipe to hand, but could always look it up and post it).
It's a pity it doesn't keep longer, but it is a lovely chutney.
TOMATO CHUTNEY
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon black onion seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2.5cm (1in) piece of fresh root ginger, cut into strips
3 garlic cloves, crushed
450g (1lb) firm tomatoes, chopped
1 teaspoon salt
75g (3oz) granulated sugar
75g (3oz) ready-to-eat dried apricots, roughly chopped
1 tablespoon red wine vinegar
3 green chillies, cut in rings
Heat oil, add spices and stir-fry for 20 seconds until they start to splutter. Add the ginger and garlic and stir-fry for 10 seconds.
Stir in tomatoes, salt and sugar; simmer for 15 minutes until mixture thickens. Add apricots, vinegar and chillies and cook for 15 minutes. Cool slightly before spooning into clean jars. Cover and store in the fridge for up to 1 week.
Happy eating,
valmarg