GETTING READY 1) Core the tomatoes and slice into quarters. 2) Core the apples and chop them. MAKING 3) In a large kettle, combine the tomatoes, onions, brown sugar, salt, peppercorns, pickling spices, garlic and vinegar. 4) Allow the mixture to boil for 15 ..

Place the tomatoes and onions in a food processor. Add the green chillies, ginger and coriander and blend coarsely. Spoon the chutney into a bowl and add lemon juice to taste. Chill until ready to

MAKING 1) In a closed pan, over low heat, simmer fruit, onions and salt with 1/2 pint vinegar until tender. 2) Mix spices with sugar and 1 pint vinegar and stir this to the cooked fruit and onion. 3) Allow the mixture to stir cook until thickened. 4) If ..

1. Wash and slice the tomatoes, place in a large pan. 2. Wash and remove the seeds from the peppers; chop the flesh. 3. Peel and chop the onions and apples; add to the pan with the remaining ingredients. 4. Simmer very slowly for 2-3 hours until the mixture ..

Wash and sterilize 7 (1-pint) preserving jars and closures. Mix all ingredients in a very large enamel or stainless-steel kettle, cover, and bring slowly to a boil. Uncover and simmer, stirring occasionally, 1 1/2-2 hours until thick. Ladle into jars, filling ..

Wash the tomatoes and place in a sieve. Cut each tomato into 8 pieces. If small, cut into 4 pieces each. Peel the baby onions and wash them. Place them and the ginger strips also in the sieve. Sprinkle 100 gms. salt over them and put the sieve over a vessel ..

Put the tomatoes, onions and apples through a coarse mincer. Then put them in the pressure cooker with the sultanas, salt, vinegar, spices and mustard. Put on the lid and cook for 10 minutes at high (15 lb) pressure. Reduce pressure slowly. Add the sugar and ..

Peel and chop the tomatoes, apples and shallots finely, or mince. Tie the bruised ginger and chillies in muslin. Put all ingredients into a large saucepan or preserving-pan and heat gently, stirring, until the sugar has dissolved. Continue to simmer, until ..

–  Sprinkle green tomatoes with salt and drain in a colander for 12 hours. Rinse. –  In a large saucepan, bring all ingredients except nutmeg to a boil. Simmer for 40 minutes or until vinegar is completely reduced. Add nutmeg and cook a few minutes ..

1. Wash, wipe dry and chop the tomatoes, apples and onions. 2. Put the onions into a thick-bottomed pan with some vinegar and simmer until the onions have turned soft. 3. To the pan add the tomatoes, apple, spice bag, and the rest of the vinegar. Simmer ..

1. Wash, wipe and cut the tomatoes into fours. Wash and wipe dry the ginger and garlic before grinding. 2. Heat the oil, add the green chillies, and fry for a while. Add the ground paste, and continue to fry until the oil surfaces. 3. Add the tomatoes and fry ..

Prepare jars. Combine tomatoes, sugar and vinegar in Dutch oven or other large kettle. Cook over low heat, stirring frequently until sugar is dissolved. Add remaining ingredients and blend well. Increase heat and simmer until thick, about 1 1/2 to 2 hours, ..

Place all the ingredients in a large vessel over medium heat and bring to a boil. Stir and when the tomatoes have cooked and the gravy is sticky, remove from the fire and cool. Fill in clean

Place the chopped pears, tomatoes and onions in the pan. Add the brown sugar and allow it to melt. Mix well. When the sugar has melted, place the vessel on medium heat and stir so that the fruit does not stick to the pan. Sprinkle salt and add the ..

MAKING 1. In a large heavy pot, add green tomatoes, onions, papayas, sugar, vinegar, salt, and spices; stir well to mix. 2. Bring the mixture to a boil and then slightly reduce the heat. 3. Simmer uncovered for about 1 hour until the mixture is thick. 4. Cool ..

Dosa Green chutney is a very easy, tasty and quick dish for an ideal indian style breakfast. Try and

Blanch tomatoes and peel off the skin. Dice them roughly. Heat a pan and add grated coconut. Saute till most of the water evaporates. Combine everything in a blender and grind to a smooth paste. Do not add any water. Serve [Goes well with neer dosa ..

Clean and wash fish thoroughly under cold running water. Pat dry, inside and out. Preheat oven to 400°. Place the ginger and garlic in the container of an electric blender, along with 3 tablespoons of water. Blend at a high speed until you have a smooth ..

Combine all the ingredients in a mixing bowl and thoroughly mix together. Taste and adjust the seasoning. Cover and refrigerate for two weeks before

1. Mix all the ingredients together in a large glass ovenproof bowl. Three-quarters cover with cling film and microwave on HIGH for 45 minutes or until the mixture is thick and all the liquid has been absorbed, stirring frequently. 2. Leave the chutney to ..

This tomato chutney is prepared with green tomatoes and onions along with peppers and apples. Simmered together and flavored with mustard seeds and vinegar, the tomato chutney is sweet and

MAKING For preparing the tomato chutney: 1. In a mid sized saucepan, mix together the tomatoes, onions, peppers, vinegar, honey, ginger, garlic, mustard seeds, and red pepper. 2. Bring the mixture to boil, then lower the heat and simmer uncovered and cook ..

Drain pears and tomatoes. Combine all ingredients except pimento in large saucepan. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour. Break pears into pieces; add pimento. Simmer for 3 minutes longer. Seal in sterilized

MAKING 1) Take a large saucepan and combine all ingredients in it except pimiento. Bring the mixture to a boil. 2) Reduce heat and simmer for about 1 hour, stirring constantly. 3) Break the pears into pieces. 4) Add pimiento and simmer for another 3 ..

Thaw fish, if frozen. For tomato chutney, in a medium saucepan heat 2 teaspoons olive oil over medium heat. Add leek; cook just until tender. Remove from heat. Stir in tomato, basil, capers, pepper, and salt. Cover and keep warm. Rinse fish; pat dry with ..

GETTING READY 1. Using a knife, cut up tomatoes. If using red toamtoes, skin them first in boiling water. 2. Skin the apples and onions and slice them in quarters. Wash raisins, keep aside. MAKING 3. In a blender, mince all fruits and transfer the mince into ..

Put the prepared fruit and vegetables in the pressure cooker with the garlic, seasoning spices and vinegar. Put on the lid and bring to high (15 lb) pressure. Cook for 10 minutes. Reduce pressure slowly. Stir in the sugar and sultanas. Return the uncovered ..

Combine all ingredients except pimento. Bring to a boil; boil for 1 hour, just at the boiling point. Stir occasionally. Break pears with spoon; add pimento. Boil for 3 minutes longer. Fill sterilized glasses and

MAKING 1. In a 12 quart kettle, put together all ingredients and bring to a boil. 2. Over low heat, cook with frequent stirring for about 2 hours until mixture thickens and round up on a spoon. FINALISING 3. Into 8 hot pint jars, ladle mixture leaving 1/8 ..

These are a delight. Many fruits and vegetables can be used for this purpose, blended or chopped with a selection of fresh herbs and chillies. Many of them freeze well. Here are one

Grind the masala and set aside. Skin and Chop the tomatoes. Place the tomatoes, mango pieces and sugar in a vessel and allow to cook over a low fire till soft and buttery. Lower from the stove. Place 3 tablespoons of oil in a heavy bottomed pern. When the oil ..

Melt 2 teaspoons of the butter in a wide nonstick frying pan over medium heat. Add yellow onion and cook, stirring often, until lightly browned and very soft (about 20 minutes). Scrape cooked onion into a bowl and add crab, crumbs, green onions, egg, and ..

Heat oil in a saucepan and add spices. Saute for a few minutes. Crush garlic and ginger, add to spices and saute a futher few minutes. Peel fresh tomatoes, chop and add to spices. Alternatively use the same quantity of canned tomatoes. Season with turmeric ..

1. Heat oil in trypan, add rest of the ingredients. Cover. 2. Cook on medium till tomatoes are tender (approx.3-4 mins.) Allow to cool. 3. In food processor mix all to fine paste, chill in refrigerator. Adjust salt, sugar to taste. Serve cold. For a creamy ..

This video is a creation of SuperVeggieDelight. You can visit SuperVeggieDelight for complete recipes, and more

1 Preheat oven to 400° F. Spread walnuts on a baking sheet and toast in the oven, stirring occasionally, for 5 to 7 minutes or until lightly colored; set aside. 2 In a large enameled or stainless steel saucepan, stir together the vinegar, water, sherry, ..

Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches - with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making ..

Tomatoes Onion chutney is very simple to make by just tossing some onions and tomatoes together.If your tired and want to fix your dinner you can make this dish fast and enjoy

Chop the tomatoes and add the apples and onions. Add the remaining ingredients and cook until the chutney is thick and clear, stirring occasionally. Seal it in hot sterilized

Sweet And Sour Tomato Chutney has a unique taste. The chilli powder and sugar gives the Sweet And Sour Tomato Chutney a two dimensional taste. Must catch

This video is a creation of Jemeela. You can visit Jemeela for complete recipes, and more

Boil the cauliflower in salted water. Stuff the cauliflower with the paste. Keep the cauliflower warm in a slow oven. Put the butter and flour in a vessel and cook for 1 minute. Add the tomato ketchup and 1/4 teacup of water and boil for 1 minute. Add the ..

Spicy Eggplant Chutney goes well with steamed

Fried Green Tomatoes is a classic old American recipe. It is amazing how tasty they are. My grandmother would make a white pepper gravy for them and just flour and egg breading. I make Fried Green Tomatoes in the Summer using corn meal for crispness, white ..

Put tomatoes, green peppers, and cilantro in a blender. Blend them until smooth. Add cumin seeds, salt, and tahini. Mix them well. Pour in a

If you wish to have a quick Green Chutney then try this video recipe. To make this Chatni more hot you can add some more green chilly. Chutney is a good appetizer and helps in digestion. This is eaten during breakfast, lunch and dinner. Hari Chatni is eaten ..

Combine all the ingredients in a saucepan. Bring to a boil and cook over low heat 1 hour, or until very thick. Stir frequently. Cool and pack in sterile half-pint

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Green Chutney is a prefect allbi for all the dishes. Green Chutney is easy to make and very tasty. The green mango gives the Green Chutney a tangy taste.

Whole Fish Stuffed With Green Chutney has an impeccable taste. The green chutney with butter and lemon wedges gives the Whole Fish Stuffed With Green Chutney a wind blowing taste. Must catch

For recipe directions, please refer to the

1. Mix the coriander, green chillies, coconut, sugar, salt and 2 teaspoons of water. 2. Add the lemon juice. 3. Blend in a

GETTING READY 1) Core and slice the apples into quarters. 2) Peel the onions and finely chop them. MAKING 3) In a large canning kettle, combine the apples, onions, sugar, salt, vinegar and garlic together. 4) Tie the spices in a small cheesecloth bag and add ..

Dissolve the sugar or jaggery and salt in the tamarind water. Mix all the ingredients together. Correct seasoning or sugar, if necessary. If coriander leaves are not available use six or eight spring onions

Green Coconut Chutney has a Inimitable taste.The Green Chillies and turmeric powder gives the Green Coconut Chutney Astounding taste. must catch

Flavorsome and interesting with the ingredients you like, this Mango Chutney goes pretty much with any meal of the day. Quick and easy, try out this wonderful recipe for Mango Chutney to fall in love with your meal everytime you have it!

Put in a grinder and blend to a smooth

Wash the bananas and nick them at both ends. Remove the skin and clean it on both sides. Cut into pieces and place in a vessel with 2 cups of water, 2 teaspoons sugar and the juice of 1 sour lime. Cook till the skin is very soft. Drain from the water in a ..

Place the grated papaya, sugar and 1 cup water in a large, flat bottomed vessel and keep on a medium flame, stirring every little while till the sugar melts. Taste for sugar. The mixture must be sweet. If necessary, add more sugar. When you have a liquid ..

FOR THE CHUTNEY Put parsley and chili in blender with 3 tablespoons water and blend until smooth paste (about 1 minute). You may need to push parsley down a couple of times. In a bowl, combine yogurt, salt, roasted ground cumin seeds, lemon juice, and the ..

Grind all the ingredients very finely on a stone mortar. Add the sugar and lime juice last. Mix well.

GETTING READY 1) Cut the mangoes long into two halves. Discard the seed and peel. MAKING 2) In a microwavable dish add the mangoes along with 2 ounces of vinegar. Microwave the dish covered for 5 minutes on HIGH. Stir the mangoes in between the cooking ..

Peel and dice the apples roughly. Place them in a medium saucepan and add the measured water. In a small bowl, mix the brown sugar, garam masala, chilli powder, garlic, malt vinegar and salt together. Pour the mixture into the saucepan and cook over a medium ..

Top, tail and chop gooseberries, chop onions and raisins. Put into a pan with all the other ingredients. Mix well and simmer for about 1 hour. Pour into warm dry jars and seal at

Combine tomatoes, apples, onion, vinegar, ginger root, garlic, raisins, jalapeno peppers, brown sugar, cumin, black pepper, and cayenne pepper in a heavy saucepan. Simmer over low heat for 40 minutes. Cool to room temperature and

Soak the lump of tamarind in 3/4 cup hot water. Leave at least 4 hours or overnight. Make paste (about 1/2 cup). Put onion and garlic in electric blender with 3 tablespoons of water. Blend at high speed to a smoodi paste (1 minute). Heat olive oil in 2-quart ..

Wash dal, drain and dry in a kitchen towel. Heat oil in a non-stick frying pan over moderate heat and add mustard seeds. When they start spluttering, add dal and red chillies. Fry stirring continuously for 1-2 minutes till dal turns golden brown. Remove from ..

Make the chutney: In a blender or food processor blend the almonds, the coconut, the jalapeños, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture until it is ground fine. The chutney may be made

Put the parsley and chili in the container of an electric blender with 3 tablespoons of water and blend until you have a smooth paste (you may need to push the parsley down a couple of times). In a nonmetallic bowl, combine the yogurt, salt, pepper, cumin, ..

Coriander/Cilantro Mint Chutney is an extremely popular condiment for most North Indian 'Chaat' dishes. Its spicy taste and smooth texture are perfect to tickle your taste buds and add the extra zing to snacks/appetizers like Sev Puri, Dahi Batata Puri, ..

This video recipe for the southern classic, fried green tomatoes, was made using the giant green tomatoes picked at the Wild Boar Farms tasting. They almost went unpicked when we felt how hard they still were, but then the idea for a green, green fried tomato ..

A simple and easy tomato chutney recipe that will add to the taste of your snacks and other dishes. It is a great tasting accompaniment that goes well with your main meal and also makes for a delicious dip. It is one of my favorites. You would definitely ..

Executive Chef Colin Moody, CCC of Asilomar, Pacific Grove came up with this extremely popular Faux Gras recipe as an answer to both vegetarians and those who choose not to consume foie

Blanch and peel tomatoes and peaches and cut up (not too fine) with onions and pears (peeled). Cook until thick, remove spices and

Combine all ingredients, putting allspice in cloth bag. Cook for 30 minutes or until thickened. Pour into jars and

Grind all ingredients together. Serve with bhajias or plain dal and

GETTING READY 1. Take cheesecloth, put cinnamon sticks, mustard seeds, and cloves in it and tie it well. MAKING 2. Take a 6 quart saucepan, put the tied cheesecloth in it and stir in vinegar, sugar and salt. 3. Once boiled, lower the flame and cook for 10-15 ..

1. Steam the cauliflower in salted water. 2. Stuff the cauliflower with the paste. For the sauce 1. Put the tomatoes in hot water. After 10 minutes, grate them. 2. Heat the oil and fry the onion for 2 minutes. 3. Add the remaining ingredients and cook again ..

cook the ridge gourd, tomatoes, green chilli, garlic cloves in a closed pan without any water. Add a little salt. After the vegetable is cooked, cool it and grid it into a coarse paste . while grinding add a few corriander leaves, cumin seeds and tamarind to ..

GETTING READY 1) Peel the apples and onions and grate them. MAKING 2) In boiling water, place the tomatoes for some seconds and then remove the skins. Chop the tomatoes. 3) Chop the pepper and celery into small pieces. Slice the garlic and crush it with some ..

MAKING 1) In a food processor, place all the ingredients except the yogurt. 2) Process until the ingredients form a rough paste. SERVING 3) Transfer to a serving bowl. You can mix 2 tablespoons chutney into the yogurt and serve in a small serving bowl as a ..

Put all ingredients except honey into a 6-quart kettle; mix well. Bring to full rolling boil over medium heat, stirring frequently. Reduce heat and cook slowly 30 minutes, stirring occasionally to prevent sticking. Blend in the honey and continue cooking ..

Core and peel apples. Chop apples, onions, tomatoes, raisins and prunes coarsely. Combine fruits and vegetables with vinegar and seasonings. Simmer, stirring occasionally, for 4

* Peel skin of potato and cut potato into small 1 inch pieces. * Chop onion, tomatoes and slit green chillies into 2. * In a pan pour oil and add the seasoning and fry till light golden colour then add chopped onion and fry for 2 mins then add ginger garlic ..

MAKING 1) Take a large, heavy saucepan and combine green pepper, onion, tomato and orange in it. 2) Add lime juice and garlic. Blend the ingredients with a wooden spoon. 3) Bring the mixture to a boil, stirring frequently. Reduce heat and simmer for about 45 ..

I like this simple and easy eggplant chutney recipe.Eggplant Chutney is a very popular Indian condiment. It is generally taken as a side dish . Please try it and let me know how this eggplant chutney recipe turns out for

Prepare chutney dressing and chill for several hours or until next day, if desired. Dissolve gelatin in boiling water; stir in wine and set aside. Beat cream cheese in a bowl until smooth. Peel, pit and mash avocados; stir into cream cheese with the ..

Combine sugar, raisins, vinegar, seasonings, and hot red pepper in deep kettle. Heat, stirring, until sugar is dissolved; add remaining ingredients. Simmer, stirring occasionally, for 2 hours, or until thickened; pour into hot sterilized jars. Seal; serve ..

Combine all ingredients and cook slowly, stirring occasionally, three hours. Pack quickly into hot sterilized jars to within one eighth inch of the top. Seal at

MAKING 1) In a large kettle, mix all ingredients, except apples and mangoes. 2) Cook the syrup for 1 hour. 3) Stir in apples and mangoes. Cook will the fruits ate soft. 4) Transfer into hot sterilized jars, leaving 1/2-inch head space. 5) Seal ..

Chutney Fish In Banana Leaves has a uinque taste. The green chutney gives the Chutney Fish In Banana Leaves a refreshing taste.

Core and peel apples. Chop apples, onions, tomatoes, raisins and prunes coarsely. Combine fruits and vegetables with vinegar and seasonings. Simmer, stirring occasionally, for 4

This spicy and tangy brinjal chutney is something different from regular coconut or dosa chutney. It makes a good accompaniment with dosa, idly, uttapa.

Tomato Chutney is simply yumlogical. The chilli powder and acetic acid gives the Tomato Chutney a mouth watering taste.

Tomato Chutney has a Luscious taste.The Sugar and julienne ginger gives the Tomato Chutney Magnificent

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Cut tomatoes into pieces. Heat little oil in pan. Add red chillies and garlic. Fry till they turn light brown in colour. Make sure they are not over fried. Now add tomatoes. Fry till the raw smell goes off, say for about 5 - 10 mins. Grind the mixture ..

Did you know Tomato Chutney can make a bland meal taste amazingly flavorful? Try this simple and easy-to-follow recipe for Tomato Chutney. A great way to pep up your meal and to impress your guests!

Heat oil; add chili pepper. Add cumin, nutmeg, and mustard seed. When seeds start to jump, add tomatoes and lemon. Simmer 15 minutes; stir frequently. Stir in raisins and sugar. Simmer, stirring frequently until thickened, about 30 minutes; chill. Pack in ..

It's Increase your

This chutney is very easy to make and will be very nice with puri, chapatti, dosai and idly

Combine all ingredients in bowl, mix

Peel and core apples. Cook in very little water until tender and pulpy. Chop tomatoes, onions, garlic and dried fruit and add these with sugar to the apples. Tie mustard seed in pieces of muslin, add with remaining ingredients, including vinegar. Cook gently, ..

1. Peel and chop the tomatoes. Peel, core and chop the apples and finely chop or mince the onions. 2. Place all the ingredients into a large pan and bring to the boil, stirring. 3. Cook gently, uncovered, for 1 hour, stirring occasionally until the ..

Tomato Chutney is a mouth watering side dish recipe. An easy to prepare Tomato Chutney recipe wont let you forget its taste forever. So, give it a try and squander its

1 ln a large enameled orstainless steel saucepan, heat the oil over low heat. Add the onions and sweet red pepperand cook, stirring occasionally, for 5 minutes. Add thegingerandcook2 minutes longer. Stirinthetomatoes, sugar, raisins, vinegar, orange juice, ..

GETTING READY 1. On a platter, season the chicken pieces with salt and pepper. 2. Dredge the pieces with corn meal so that they are lightly coated. Keep aside until cooking time. 3. Preheat the oven to 350° F. MAKING 4. In a large Dutch Over or a casserole, ..

Wash the tomatoes and drain them in a large colandar. Cut a cross at the bottom of each and place them in a deep vessel. Cover them in hot boiling water for 2 to 4 minutes. Skin the tomatoes and chop finely by hand. Place in a large pan. Put the oil in a flat ..

Boil the tamarind, jaggery and dates in the water. When the dates become very soft, pass the chutney through a moulee legume and set aside. Prepare the tomatoes by dipping them in boiling water for 2 to 3 minutes. Skin, deseed and cut into large chunks. Put ..

1. Wash, wipe dry and chop the tomatoes. 2. Grind the ginger and garlic to a paste. 3. Heat the oil, add the curry leaves and when done, add the ginger-garlic paste. Saute for 1-2 minutes, add the ground masala and fry for a while. 4. Add the tomatoes, sugar, ..

Wash the tomatoes and dip them in boiling water for 2 to 3 minutes. Skin and deseed them and chop them into cubes. Place in a pan the sugar, chopped tomatoes and soaked raisins along with 1/4 cup of the vinegar they were soaked in. Allow to stand for an ..

In a medium bowl, combine the mint, coriander, onion, salt and pepper. With a wooden spoon or a pestle, lightly pound the mixture to bruise the herbs and extract some moisture. Blend in the tomato paste and orange juice. Stir in the tomatoes. Cover and ..

MAKNG 1) In a medium bowl, put mint, coriander, onion, salt and pepper. 2) With a pestle, pound the mixture lightly , to bruise the herbs. 3) Add in tomato paste and orange juice. 4) Mix in tomatoes. SERVING 5) Chill before

Amazingly tasty Thai influenced curry crab pasta with a tasty tomato

1. Wash, wipe dry and cut the tomatoes into medium-size pieces. 2. Clean the tamarind, boil in a little water, extract thick pulp, and set aside. 3. Heat the oil, add the seasonings and when done, add the tomatoes and fry on low heat until nearly done. 4. Add ..

This is a twist on the famous Indian dish known as baingan bharta. It shares similarities to the more widely known Middle Eastern baba ghanoush, where the eggplants are grilled whole over a flame and then mashed to a puree. The great thing about this recipe ..

Tomator Chutney or pickled tomato is a typical Bengali preparation, which is served to finish off the Bengali meal, just before serving dessert. It is very delectable with a sweet and sour taste. You can adjust the sweetness according to your preference by ..

In a heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, the onions, and the raisins and simmer the ..

This recipe for tomato chutney is prepared with tomatoes and deired fruits. Cooked along with sugar and onions and spices, the tomato chutney is served as a side in meals or as an

To Make Chutney: In a food processor with the metal blade, mince garlic and ginger. Add vinegars, sugar, salt, and cayenne. Add tomatoes and pulse into small pieces. Remove to an 8-cup microwavesafe bowl and microwave, uncovered, on high (100%) for 45 to 55 ..

MAKING 1) Take a large saucepan and combine onions and tomatoes in it. 2) Add salt, vinegar, marmalade and sugar. Mix the ingredients nicely together. 3) Add the pickling spice by placing in a cheesecloth bag. 4) Bring the mixture to a boil. 5) Reduce heat ..

Cut each tomato into four or five pieces. Heat the jaggery on a low fire till it melts, stirring with a wooden spoon. Put in the tomatoes, salt and chilli powder and partially cover the pan. Stir at short intervals. After tea or fifteen minutes, when the ..

MAKING 1) Take a large bowl and blend onions, tomatoes, salt, sugar, vinegar and stir well. 2) Cover and cook for 10 minutes. 3) Uncover and stir in cayenne pepper and mustard. 4) Cook a 1 minute more. 5) Place all spices wrapped in muslin cloth into the ..

GETTING READY 1) Remove the seeds and chop the lemons, retaining the juice. 2) Now add the lemons and juice to a food processor or in batches to a blender and process them till shreds remain. MAKING 3) In a deep saucepan, mix together the tomatoes, vinegar, ..

Wash and peel tomatoes and cut into eighths. Combine with sugar, vinegar, garlic, salt, and red pepper in saucepan; cook, uncovered, until syrup thickens and tomatoes are soft, about 45 minutes. Add ginger and cook for 5

Wash and peel tomatoes and cut into eighths. Combine with sugar, vinegar, garlic, salt, and red pepper in saucepan; cook, uncovered, until syrup thickens and tomatoes are soft, about 45 minutes. Add ginger and cook for 5 minutes. Makes about 1

MAKING 1) Take a non-aluminum pot and mix the tomatoes, apples, onions, dates, garlic, lemon slices, lemon juice, tomato juice, apple juice, vinegar, honey, coriander, black pepper, salt and grounded hot red pepper. 2) Boil the mixture. Allow them to simmer ..

Peel the tomatoes and remove the seeds. Chop and place in a saucepan. Combine with the remaining ingredients, mixing well. Bring to boil over high heat. Reduce heat and simmer about forty to sixty minutes, or until thickened. Cool. Pour into a sterilized jar, ..

Combine all the ingredients in a saucepan. Bring to a boil and cook over low heat 1 hour, or until very thick. Stir frequently. Cool and pack in sterile half-pint

Peel and core apples and tomatoes; chop apples, tomatoes and onions coarsely. Combine apples, tomatoes and onions in large saucepan. Add vinegar, salt, sugar and marmalade; mix well. Place pickling spices in cheesecloth bag; add to tomato mixture. Bring to a ..

1. Place the tomatoes in a bowl with the ground coriander, cumin, ginger, garlic, chilli powder, turmeric and salt. Set aside. 2. Heat the oil in a saucepan, add the curry leaves, white cumin seeds, onion seeds, red chillies, if using, and onion and fry for ..

MAKING 1 Peel onions and tomatoes,cut the tomatoes in to quarters and thinly slice the onions. 2 In a pan add both onions and tomatoes along with allspice tied in a cheesecloth,cayenne and salt. 3 Cook on low heat until the mixture is pulpy then add in the ..

1. Wash and grate the radish using a thick grater. Wash and chop the tomatoes. Put them into a thick-bottomed pan. 2. Break the chillies into small pieces, and add to the pan along with the minced ginger and garlic, cumin seeds and salt. Simmer this mixture ..

MAKING 1) In a saucepan combine, all the ingredients. 2) Bring to a boil and simmer for 1 hour or until thick, stirring frequently. 3) Cool and pack in sterile half-pint preserving jars. SERVING 4) Serve as

GETTING READY 1) Wash the tomatoes, drain them. 2) Into a large saucepan, put them with 1 1/2 cups of the vinegar and salt. 3) Cover the pan with lid and heat them until the vinegar boils, then lower the heat to a simmer and cook without lid till the ..

GETTING READY 1. In a saucepan of boiling water, dip the tomatoes, few at a time and leave for a minute or so 2. Lift them with a perforated spoon and place in a bowl of cold water; peel the skins away and chop the flesh 3. Chop the onions MAKING 3. In a ..

1. In small saucepan heat oil; add pepper, onion, gingerroot, and garlic and cook over medium heat until pepper is tender, about 3 minutes. 2. Stir in remaining ingredients except lamb chops and bring to a boil. Reduce heat to low and let simmer, stirring ..

1. In small saucepan heat oil; add pepper, onion, gingerroot, and garlic and cook over medium heat until pepper is tender, about 3 minutes. 2. Stir in remaining ingredients except lamb chops and bring to a boil. Reduce heat to low and let simmer, stirring ..

1. Rinse the shrimp under cold running water, then blot them dry with paper towels. 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let ..

IDLI : 1. Soak Urad Dal (skin removed black gram) and rice separately in the morning and grind it together to make a paste at night. 2. Mix it thoroughly, adding salt and water. 3. This mixture should be of a thick pouring consistency. 4. Keep the mixture in ..

A yummy Chettinadu Style Tomato dip

Tomato Chutney are delicious and compliments a number of Indian dishes. The Tangy Tomato Chutney is irresistible. Try this brilliant Tomato Chutney

1. Wash, peel and chop the apples and onions. Wash and chop the tomatoes. Put all together in a saucepan. 2. To this add the spice bag, raisins, sugar, salt and vinegar. Simmer until it reaches a chutney consistency. Remove from fire. Discard the spice bag ..

This Tomato Chutney is simply extraordinary ! Granny Smith Apples and golden raisins set this a class apart from the others. Try this Tomato Chutney with breads or pasta and you are going to be a sure addict. Let me know if you agree with me.

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

Put into saucepan with 2 onions cut in thin slices; then add. Put on to boil, and cook until onions are done, then add 1/4 cup of raisins or

Boil apples, tomatoes, mustard seed, and vinegar together until cooked. Put through colander. Add other ingredients and boil 2 hours or

A maharashtrian way to cook tomato chutney. Tastes awesome with roti, rice or just as it

Put the chopped garlic, ginger, and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth. In a 4-quart heavy-bottomed pot with non metallic finish, place the tomatoes and juice from the can, the rest of the ..

1. Wash, wipe dry and cut the tomatoes into fours. Pick and clean the raisins. 2. In a thick-bottomed vessel, put in the tomato pieces, minced ginger, and garlic, along with the sugar, vinegar and salt. Set to boil on low heat. 3. When half done add the ..

MAKING 1. In a large heavy, keep all the ingredients and heat over medium-low heat. 2. Gently simmer uncovered for 1 1/4 hours; stir often. 3. Bring it to boil and then reduce the heat. 4. Remove and discard cinnamon stick. 5. Let the chutney at room ..

1 Put the tomatoes into the pan and let them simmer on low heat till the juices start to run. 2 Add the sugar and stir briskly to dissolve it completely. 3 Add the ginger, garlic, onion seeds, salt, chilli and vinegar. (Taste before you add it all to ..

Cut tomatoes, apples, and onions into quarters. Use a blender or coarse blade of a food chopper to cut ingredients finer. Put into a 4-quart saucepan; combine with vinegar, salt, sugar, and orange marmalade. Put pickling spices in a cheesecloth bag before ..

Skin the tomatoes. Peel, core and slice the apple. Peel and slice the onion. Wash the sultanas and dates in hot water before chopping. Remove the trivet from the pressure cooker, then put in these ingredients. Add the spices, tied in a muslin bag, the salt ..

1. Place the tomatoes in a pan of boiling water for five minutes. Drain the water and peel, deseed and chop tomatoes into large pieces. 2. Place the sugar, vinegar, salt and a cup of water in a large saucepan and heat slowly over a medium flame. When the ..

1. Place tomatoes in scalding water for 30 seconds, then peel and dice. (You should have 10 cups.) Pare, core and dice apples. (You should have 6 cups.) 2. Combine the tomatoes, apples, onion, raisins, garlic, brown sugar, salt, red peppers, cinnamon, ..

MAKING 1)In a large dutch oven mix tomatoes,apple ,onion,sweet red pepper,ground raisins,cucumber,brown sugar,hot red pepper,clove garlic,ground ginger,salt,ground cinnamon and vinegar,stir it well. 2)Cook it for 2 hours or until thickened, stirring ..

Combine all ingredients in a large sauce pot. Cook slowly until thick, about 1 1/2 to 2 hours. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water

Have you still not got your favorite Apple Chutney right? Forget about the mess it created the last time you tried it. Try out this quick and simple recipe for Apple Chutney. It's sure to come out incredibly delicious and be amazed with the ease it's done!

Heat Oil in a Kadai . Add Dry Red Chillies, Urad Dal, Channadal, Jeera, Methi and Garlic. Fry till golden brown and keep it aside. Now fry Tomato Pieces till mushy and add coriander leaves and fry for a minute. Cool it. Grind this by adding Salt and ..

Remove skins from fresh tomatoes and peaches. If using canned, include juice. Combine all ingredients. Cook slowly, about 1 hour, until thickened. Pack boiling hot in sterilized jars and seal tightly. Process in boiling water bath, 5 minutes for half-pints ..

Wash the tomatoes, cut a cross on the bottom of each and pour hot, boiling water over them till they are covered. Keep them for 2 to 4 minutes in the water. Drain the tomatoes, skin them, chop them coarsely and pass them through the liquidizer. Place the ..

In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden ..

Combine all ingredients in a large Dutch oven, stirring well. Cook, uncovered, over medium-high heat 2 hours or until thickened, stirring frequently. Remove red pepper. Quickly, spoon chutney into hot sterilized jars, leaving 1/4-inch headspace; cover at once ..

Grate enough lemon peel to make 2 teaspoons; set aside. Using a sharp knife, cut peel and all white membrane from 1 lemon. In a blender, whirl lemon with tomatoes and their liquid just until blended. In a 1 1/2- to 2-quart pan, combine oil, chile, lemon peel, ..

In large heavy no aluminum saucepan, combine tomatoes, apples, sugar, onions, vinegar, currants, ginger, garlic, salt, mustard, mustard seeds, hot pepper flakes, cinnamon and allspice; bring to boil over medium-high heat. Reduce heat to medium; simmer, ..

MAKING 1. In a medium saucepan, place the tomatoes, onions, celery, bay leaf and the orange juice. Mix this well and simmer for five minutes till done. 2. In the same pan, add the apples, vinegar, allspice, and cinnamon. 3. Partially cover the mixture and ..

Place the chopped tomatoes in a large pan. Top it with the cut red peppers, onions, ginger and garlic. Place on a very low fire and mix gently. After 5 minutes, add the vinegar and the sugar. Mix well and allow to heat and then simmer. This should take at ..

MAKING 1. In a heavy large saucepan, bring the mixture of carrots, chopped tomatoes, apples, lime juice, celery, ginger, cloves, brown sugar, vinegar, parsley, raisins, ground cloves, cinnamon, allspice and nutmeg to boil. Lower the heat to allow the mixture ..

GETTING READY 1) Preheat grill pan or indoor electric grill to high. MAKING 2) In a shallow dish mix yogurt, curry paste, lemon juice and cilantro. 3) Add chicken tenders and coat evenly. 4) Before eating, put chicken on hot grill and cook for 5 minutes on ..

In a large bowl toss together well the cheeses and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture ..

Away from home? Reminded of mom’s cooking? Rediscover the traditional Indian flavor and tastes. Here is an authentic Rajasthani nalli gosht recipe that is all about the Indian taste. Serve the aromatic nalli gosht with delicious lentil rice and tomato ..

1. For the chutney, heat a nonstick skillet. Swirl in the oil, then add onion and garlic. Cook, stirring frequently, until softened, about 2 minutes. Add the tomatoes, bell pepper, a pinch of salt, and 1/4 teaspoon of the pepper. Cook, stirring, until the ..

1. Wash, wipe dry and chop the tomatoes. Clean the tamarind removing the pips and seeds, and make into a ball. 2. Heat 2 tablespoons of oil, and add the tomatoes and turmeric powder. Mix. Place the tamarind ball in the middle of the tomatoes and cook all ..

Place all the above ingredients in a large pan, over a slow fire. Cook very slowly and allow to simmer for 30 minutes. Gradually, the mixture will thicken as the tomato juice evaporates. Stir carefully and remove from the stove when you can see that the ..

Cut each potato into 4 pieces lengthwise and soak in salted water for 20 minutes. Drain and sprinkle over the powdered spices. Drizzle with a generous helping of oil. Mix well and bake in an oven at 300°F until golden brown. Remove the pepper skin away by ..

Soak, the brinjal pieces, in salted water for 1/2 an hour. Place oil in a thick bottom vessel. When hot, add the curry leaves and ground masala. Stir for 2 minutes and add the onion rings and drained brinjal pieces. Stir for 5 minutes on a low flame. When ..

Heat the oil in a 2-quart pot over medium-high heat. When hot, put in the asafetida, and a few seconds later, add the cumin and mustard seeds. The cumin seeds will begin to darken in the hot oil within a few seconds. Put in the chopped onions and minced ..

Watch this amazing recipe for egg chutney. You can serve it with bread in a sandwich or with rice or even eat it plain.

Grind all the above items finely until soft. Place in a glass bowl and serve with vegetables or dal and

Grind all the above items finely until soft. Place in a glass bowl and serve with vegetables or dal and

1. Mix the mashed potatoes with the coriander, pepper powder and salt to taste. Divide into sixteen equal balls. 2. Take each ball and place it in the palm of your left hand and flatten it out into a circle. Place a heaped tablespoon of green chutney in the ..

Tangy golden berries mixed with sweet mulberries, a hint of Indian spices and fresh cilantro. Fast, easy, nutritious, delicious. No cooking, simply process and serve. Visit my website for more recipe ideas: www.AniPhyo.com

Grind raisins, currants and peppers; pare and chop apples. Combine raisins, currants and peppers with ginger, onion, garlic, salt, vinegar, sugar and 1 cup water in large kettle. Bring to a boil; boil for 45 minutes. Add apples; reduce heat. Simmer for 1 hour ..

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MAKING 1) In a saucepan, mix together water, vinegar, beverage, sweetener, cabbage and apples. 2) Cover and simmer the vinegar mixture, stirring occasionally for 20 to 30 minutes until cabbage is soft. 3) If the mixture is dry add more water if needed. 4) ..

Cut tops off peppers or tomatoes; save. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, mustard seed, salt and pepper; ..

A delicious appetizer, this Chutney Dressing takes in a blend of onions, tomatoes, stalks celery and flavored using the best

This Greens dal curry is very healthy and tasty to be had with rice or chapati. Try and

Skin tomatoes, chop roughly. Peel and chop onions; peel, core and chop apples. Combine all ingredients in large pan, stir over low heat until sugar is dissolved. Simmer, uncovered, approximately 2 1/2 hours or until chutney is thick. Pour into hot ..

MAKING 1) In a saucepan, mix together tomatoes, onions, salt, sugar, vinegar, ginger, cloves, cinnamon and pepper. 2) Heat the mixture to boil. 3) Cover and simmer for 1 hour, stirring occasionally. 4) Check once if to dry adds little water. SERVING 5) ..

This low carb recipe for fried green tomatoes is delicious! You can try this recipe and have a time of your

1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top. 2. Cover and cook ..

Coriander Chutney is easy to make recipe. Coriander Chutney gets its taste from coconut mixed with yoghurt and flavored with coriander leaves and lemon. Coriander Chutney is served a side

Prepare the mint. Break off the leaves from the tough stems. Wash them well in a number of changes of water. Cut off the roots from the coriander. Spread it out on the chopping board or a plate and pick out any mushy, black leaves. Wash the rest well. Chop ..