Tomato chutney recipe 1,

Ingredients

1 kg of apples - peeled and seeded, cut into slices, 450 ml of water, 1 tablespoon of mustard seeds , 1 kilogram of tomatoes, cut into slices, 2 large onions, minced, 1 head of garlic, minced, 85 grams of raisins, 140 grams of fine sugar, 2 and a half tablespoons of curry powder, 1 teaspoon of chili, 2 tablespoons of salt , 560 ml of malt vinegar

Method

1. Put the apples and water in a deep pot and bring to a boil, then reduce the heat and cook for 25 minutes, or until the apples become soft. Stir frequently while cooking. If there is not enough water, add some to keep the apples hydrated enough to stew.

2. Wrap mustard seeds in cheesecloth and place inside boiled apples. Stir the tomatoes, onions, garlic, raisins, sugar, curry powder, chilli, salt and vinegar with the cooked apples until the sugar has dissolved.

3. Bring the mixed sauce to a boil, then reduce the heat and simmer for 3 hours, stirring frequently, until a thick chutney forms. Take out the packet of mustard seeds and throw them away. Finally, seal the chutney in a sterilized container and enjoy it anytime.

Method 2, Indian tomato chutney

Ingredients

800 grams of plum tomatoes (plumtomato), seeded and cut into pieces, 2 celery stems , diced, 1 red onion, sliced, 70g golden raisins, 65g brown sugar, 80g apple cider vinegar, 2 tablespoons peeled and chopped ginger, 2 tablespoons chopped canned jalape?o (jalapechili), more 1/4 teaspoon groundallspice, 1/4 teaspoon salt, 14 cherry tomatoes or cherry tomatoes, cut into four pieces

Method

1. Take In a large pot, add plum tomatoes, celery, onions, raisins, brown sugar, vinegar, ginger, chili, allspice seed powder and salt. Bring to a boil, then simmer uncovered over low heat for 20 to 25 minutes, stirring occasionally, until the ingredients are soft and almost all the water has evaporated.

2. Turn off the heat and stir in the cherry tomatoes. Let it cool to room temperature, put it into a container, and refrigerate it for 24 hours before eating. Can be stored refrigerated for 1 week.

Method 3, tomato chili sauce

Ingredients

6 tablespoons of olive oil, 200cc of water, 50 grams of anchovies, 300 grams of peeled tomatoes, 2 tablespoons of tomato paste , 1/2 onion, 3 garlic, 2 tablespoons black olives, 1 teaspoon dried chili flakes, appropriate amount of salt

Method

1. Chop onions, garlic and black olives, Drain the tomatoes and chop into small pieces, drain the anchovies and chop into small pieces, and cut the dried chili flakes into rings.

2. Add onion and minced garlic in olive oil and stir-fry until onion becomes transparent. Add minced tomato cubes and tomato paste mixed with water, cook over low heat for 30 minutes until thickened.

3. Add black olives, anchovies and dried chili flakes, cook over low heat, and season with salt.