Accompliments – Tomato Chutney

Posted by admin | Recipes,Vegetarian | Monday 5 October 2009 10:35 am

I was hardworking and real ambitious this weekend. Ambitious because I’ve never considered making a preserve before. It’s always seemed too involved to me though I’ve watched my mom making this particular Tomato Chutney as far back as I can remember, and I’ve always heard everyone complimenting her on it.
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MOM’S TOMATO CHUTNEY Makes about 1 1/2 kg (3 bottles)
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tomato-chutney-s6001229
INGREDIENTS
5 kg plump, pulpy tomatoes
5 full garlic pods
5 heaped teaspoons jeera (cumin seed)
10 to 20 red chilies, de-seeded. Take a call on how spicy you want this.
3-4 cups sugar
2 cups vinegar
Salt about 2 teaspoons or to taste

PREPARATION
Wash the tomatoes thoroughly. Cut of their tops and set them to boil in 1 1/2 cup vinegar, and only as much water as needed. Remember the more water you add the longer it will take to dry it out later.

Meanwhile blend together the garlic, chilies and jeera in the remaining vinegar.

When the tomatoes are soft, remove, cool and then pass through as sieve to remove the skin. Don’t be too picky about the seeds.

Set the pulp on the stove together with the blended chili-garlic in as deep a vessel as possible – this is going to splutter a lot, and add the salt and sugar. I suggest you add just 3 cups at first and then decide how much sweeter you’d like it.

Boil on a high flame for some time, stirring now and then with a long wooden spoon. As it begins to thicken, turn down the flame and get more vigilant. Stir constantly. This could all take about an hour.

When the chutney seems to be staying away from the edges of the vessel as you stir, put a drop on a cold plate, cool and check if it’s the consistency you like. It shouldn’t be flowing and shouldn’t be to thick.

Remove from stove. Cool thoroughly. Fill in clean, dry bottles. Preferably refrigerate till you actually start on a bottle. At our place a bottle doesn’t more than a fortnight so preservation isn’t an issue.

If you really want to preserve this read this first

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  1. Pingback by | The Food Blog — October 13, 2009 @ 3:21 am

    [...] hot with pickles orchutney and cold [...]

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