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Tomato Chutney 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste

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TOMATO CHUTNEY RECIPE Tomato chutney(#LC14007):
from Recipes with step by step photos to Look and Cook

How to make tomato chutney

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from Instructables.com

Gran's Green Tomato Chutney

My gran's been making this wonderfully tangy and sweet green tomato chutney for as long as I can remember. It's fantastic as a relish in a burger or just with cheese and biscuits.It's a brilliant way to use up unripe tomatoes if the weather (like this year) hasn't been great for them. I picked 5kg of green tomatoes from my allotment as they were starting to get blight then made two batches of this stuff. Some will be saved for Christmas presents and some will get eaten over the year.

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from BBC Good Food

Homemade tomato chutney

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from BBC Good Food

Autumn tomato chutney

Autumn tomato chutney - the only spice is ground ginger - 1.0kg ripe tomatoes , peeled and chopped 750.0g cooking apples , peeled, cored and chopped 375.0g light muscovado sugar 250.0g onions , chopped 250.0g raisins 1 green pepper , deseeded and chopped 2 tsp salt ½ tsp ground ginger 350.0ml cider vinegar

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Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.