Tomato Chutney for Bottling
Make this chutney when tomatoes are cheap. It is good with savoury snacks and in sandwiches. (Reader recipe) Place the tomatoes, onions, salt, paprika, cayenne and vinegar, cook gently for 45 minutes or until it begins to thicken. Add sugar and ... [... more]
Mamta's Kitchen |
Griddled aubergine slices with tomato chutney and basil oil
2. To make the chutney, place the tomatoes, sugar, vinegar, oil and seasoning into a pan and heat gently for 10-15 minutes. 3. For the aubergine, place the olive oil, salt, garlic and vinegar into a bowl and mix together. Add the aubergine slices ... [... more]
BBC |
Sauces, dressings, chutneys, relishes etc
Fiery Red Wine Gravy Quick Apple and Cranberry Sauce with a bite Sun-dried Tomato Puree & Pesto/Rocket Pesto Tomato, Cucumber and Onion Relish Spiced Blueberry Sauce for Ice-cream Spiced Cream - with vegan version Cranberry chutney Boozy White ... [... more]
Vegetarian Society |
Green and Red Tomatoes Chutney or Sauce, Fresh (Not for ...
This is not a conserve, not suitable for bottling. For bottling, make this Green Tomato Chutney. This chutney/sauce should be eaten fresh, as a side dish to a meal, with an Indian and non-Indian meals. The amounts are approximate. You have to ... [... more]
Mamta's Kitchen |
Apple (Other fruits/) and Walnut Spicy Chutney
I have used half balsamic vinegar and half malt vinegar, because my father always made his chutneys with strong, home made, sugar cane vinegar, which had very similar dark colour and taste as balsamic vinegar. Makes approximately 2.5 kg. Sev ki ... [... more]
Mamta's Kitchen |
Curry Leaf Chutney
Note from Mamta: This chutney comes from South India, mainly Kerala region. I had it for the first time on my recent visit to India in March 2008. It is so full of flavour, delicious! We later made it with roasted peanuts, fried urad (split black ... [... more]
Mamta's Kitchen |
Apple (Other fruits/) and Walnut Chutney with Spices
Do not eat for at least a month. It gets better as it matures. Apple (Other fruits/) and Walnut Chutney with Spices This recipe is loosely based on a Rick Stein recipe but I've changed ingredients and method a fair bit, so I want to share my ... [... more]
Mamta's Kitchen |
Tamarind Chutney with Banana
This chutney is served at wedding feasts, festivals and other special occasions and it is a specialty of Uttar Pradesh, the Northern Province of India. It is eaten like tomato ketchup, with snacks. Soak tamarind in hot water for a couple of ... [... more]
Mamta's Kitchen |
Croque Monsieur with red pepper chutney
2. Gently sauté the remaining chutney ingredients for 5-6 minutes or until softened and beginning to caramelise. 3. Spread the bread with butter. Top two pieces with a slice of ham then cheese and a second piece of bread. 4. Gently melt 30g/1oz ... [... more]
BBC |
Deep-fried goats' cheese with onion and fennel chutney
1. Third fill a large pan with vegetable oil, for deep-frying. 2. To make the chutney, place the onion, fennel, carrot, red wine, sugar and tomato ketchup into a medium pan and heat together for 6-8 minutes, stirring occasionally until the ... [... more]
BBC |
Stuffed focaccia with chutney
2. Top the focaccia slices with the tomato and onion and arrange the taleggio slices on top. Grill for a few minutes, until golden and the cheese bubbling. 3. For the chutney, heat the tomato, sugar, seasoning and onion in a pan over a low heat ... [... more]
BBC |
Plum chutney served with pan-fried mozzarella wrapped in ...
1. To make the chutney, melt the butter and sauté the plums for 2-3 minutes. Add the sugar and vinegar and simmer for 15-20 minutes until the plums are soft and the sauce is rich and sticky. 2. Drain and cut each cheese in half. Wrap each piece ... [... more]
BBC |
