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Results 1 - 10 of 50 for tomato chutney
Cut up into small pieces the onions, tomatoes and green pepper. Boil the oil and add all the other ingredients. Simmer until it is the ...
Heat butter in large skillet. Add onions and garlic, saute until translucent. Add apples, tomatoes, honey and soy sauce. Cover and cook on ...
Put the garlic, ginger and ... hours or until chutney becomes thick. Chutney should cling ... and allow to cool. Bottle and keep refrigerated.
Slice the tomatoes and chop ... seal. COMMENTS: Green tomato chutney is a good way to use green tomatoes leftover at the end of summer growing.
Peel and core the apples and chop into small cubes. Peel and chop onions. Skin tomatoes. Tie pickling spices in muslin. Place all ...
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a ...
Tie pickling spice in a ... 2 1/2 cups chutney. Delicious on meats - hot dogs especially. Tomatoes for use in this recipe should be firm ripe.
Combine the tomatoes. Combine everything. Bring to a boil, then simmer 1 hour, stirring now and then. Cool before packing. Makes about 1 ...
Slice the tomatoes and chop ... jars and seal. COMMENTS: Green tomato chutney is a good way to use green tomatoes leftover at the end of Summer.
10. TOMATO CHUTNEY
Chop vegetables and apples fine. ... cook until the chutney is thick and clear, stirring occasionally. Seal in hot sterilized jars. Makes 5 pints.
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