Tomato And Cucumber Chutney Recipes
TOMATO, CUCUMBER, AND RED PEPPER RELISH
Provided by Ellie Krieger
Categories side-dish
Time 10m
Yield 4 (3/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.
Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams
COURGETTE & TOMATO CHUTNEY
A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift
Provided by Good Food team
Categories Condiment, Snack
Time 3h5m
Yield Makes approx 2.5kg
Number Of Ingredients 10
Steps:
- Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
- Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
- To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
- Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.
Nutrition Facts : Calories 41 calories, Fat 0.2 grams fat, Carbohydrate 9.4 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 0.7 grams fiber, Protein 0.6 grams protein, Sodium 0.1 milligram of sodium
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