A warming hot and sweet tomato chutney. Simmer for 1 hour. Simmer for 1 hr then bring to a gentle boil so that the mixture turns dark jammy and shiny. Pour into a sterilised jar and leave to cool. If it s not getting as thick as you want turn the heat up a bit and stir constantly.
Cook for a further 30 minutes stirring often or until thickened. Using a handheld blender blend all of the ingredients but not so much that it becomes a puree. Cook the chutney at a medium. Your sauce should be chunky and thick. After simmering bring to a gentle boil so that the mixture turns dark jammy and shiny.
Season with mixed spice chilli powder paprika and curry paste. Simmer over medium heat until thick. Stir the vinegar into the chutney. Bring slowly to the boil stirring from time to time to make sure the sugar has dissolved. Place into sterilised jars and allow to cool before covering.
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Hari says this is my take on tomato ketchup and i like to add few indian aromatics to make it even more wonderful it s sweet spicy and warming making it a delicious accompaniment for many snack dishes. Put all the ingredients in a large pan or a preserving pan and stir together. If it s still runny simmer for another 10 15 minutes. Place tomato mixture sugar vinegar onions and sulatnas in a large saucepan. Peel and finely slice the onions roughly chop the tomatoes and deseed and finely slice the chilli.
Keeps for up to 4 weeks in the fridge. Place all of the ingredients. Josh in particular recommends serving this with his veggie burger recipe with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup. Divide the hot chutney between sterilised jars and set aside to cool. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands.
Purée tomatoes with ginger and garlic in a food processor or blender. This spicy tomato chutney recipe from josh eggleton is the perfect accompaniment to cold cuts and cheese or could be slathered on a sandwich or burger. Purée tomatoes with ginger and garlic in a food processor or blender. Keeps for up to 4 weeks in the fridge. Hari says this is my take on tomato ketchup and i like to add few indian aromatics to make it even more wonderful it s sweet spicy and warming making it a delicious accompaniment for many snack dishes.
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