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Results 21 - 30 of 50 for tomato chutney
Simmer 45 minutes and can. Makes 4 half pints.
Coarsely chop ingredients except pimento. Put in saucepan and boil for 1 hour slowly. Stir occasionally. Add pimento and boil 3 minutes ...
23. TOMATO CHUTNEY
Ground in food chopper. Mix with spices. Cook until thick, about 30 minutes.
24. TOMATO CHUTNEY
Combine, boil then simmer until thick (about 1 1/2 to 2 hours). Process 10 minutes in boiling water bath canner.
Mix all ingredients except pimientos. Simmer about 1 hour, stirring frequently. Add pimientos; pour into hot, sterilized jars and seal. ...
Combine all ingredients except pimentos. Cook slowly, stirring often until desired thickness. Add pimentos and boil for 5 minutes. Pack in ...
27. TOMATO CHUTNEY
Heat 2 teaspoons corn oil; fry 1 tablespoon mustard seeds until they begin to pop. Add 4-6 fresh tomatoes and cook until stewed. (Or you ...
In my family growing up this was a favorite on roast beef, eggs, ham etc... where a sweet and sour taste would go well. Often my ...
Try this chutney with any curried or highly ... cilantro. Store, refrigerated in a sterilized jar up to 1 week. Makes 2 cups or serves 6 to 8 people.
30. CHUTNEY
In a 5-quart (or larger) ... with boiling hot chutney. Run a spatula down ... 5 minutes. Remove from water and cool thoroughly. Makes 4 pints.
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