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How to Make Indian Sweet Tomato Chutney Asian Cooking Recipe Cuisine
Recipe Makes for 2 Cups:
1 28-oz. can whole peeled tomatoes
1/4 cup sugar
2 oz jaggery, broken into pieces
1 tbsp oil
1 tbsp panch puran
8-10 curry leaves
2 serrano chiles, cut into ⅛-inch thick rounds
1½ tablespoons white vinegar
Directions:
Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
Drain the tomatoes and coarsely chop them in a food processor. Add the chopped tomatoes, sugar, and jaggery to the slow cooker.
Heat the oil in a small saucepan on high heat, with a lid handy. Tilt the pan to form a pool and carefully add the panch puran, curry leaves, and chiles to the oil; cover immediately to avoid splattering. As soon as they stop sputtering, transfer oil and spices to the slow cooker. Mix well, cover, and cook on low for 2 hours.
Transfer the chutney to a mixing bowl to cool to room temperature. Stir in the vinegar and refrigerate until ready to serve.
If you intend to store the chutney for later use, transfer to a sterilized jar, close tightly, and refrigerate for up to 10 days; be careful to avoid contamination by using a clean dry spoon each time you use any and do not return any unused chutney from the dinner table back into a sterilized jar.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1 28-oz. can whole peeled tomatoes
1/4 cup sugar
2 oz jaggery, broken into pieces
1 tbsp oil
1 tbsp panch puran
8-10 curry leaves
2 serrano chiles, cut into ⅛-inch thick rounds
1½ tablespoons white vinegar
Directions:
Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
Drain the tomatoes and coarsely chop them in a food processor. Add the chopped tomatoes, sugar, and jaggery to the slow cooker.
Heat the oil in a small saucepan on high heat, with a lid handy. Tilt the pan to form a pool and carefully add the panch puran, curry leaves, and chiles to the oil; cover immediately to avoid splattering. As soon as they stop sputtering, transfer oil and spices to the slow cooker. Mix well, cover, and cook on low for 2 hours.
Transfer the chutney to a mixing bowl to cool to room temperature. Stir in the vinegar and refrigerate until ready to serve.
If you intend to store the chutney for later use, transfer to a sterilized jar, close tightly, and refrigerate for up to 10 days; be careful to avoid contamination by using a clean dry spoon each time you use any and do not return any unused chutney from the dinner table back into a sterilized jar.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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