Watermelon and tomato chutney recipe



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  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Tomato chutney

Watermelon, tomato, red onion, red pepper and curry powder feature in this chutney. A lovely addition to a summer cheese plate or to serve with cold meats.

2 people made this

IngredientsServes: 32

  • 4 tablespoons oil
  • 1 red onion, minced
  • 1 red pepper, minced
  • 1 clove garlic, thinly sliced
  • 1 teaspoon minced fresh ginger, or to taste
  • 900g watermelon, coarsely chopped
  • 450g tomatoes, coarsely chopped
  • 1 tablespoon lime juice, or to taste
  • 1 tablespoon curry powder
  • 1 pinch salt, or to taste
  • 1 pinch granulated sugar, or to taste

MethodPrep:25min ›Cook:20min ›Extra time:5min › Ready in:50min

  1. Heat oil in a stockpot over medium heat; cook and stir red onion, red pepper, garlic and ginger until tender, about 5 minutes.
  2. Mix watermelon, tomatoes, lime juice, curry powder, salt and sugar into onion mixture; bring to the boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
  3. Fill 4 sterilised jars with chutney; seal and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Christina

This was definitely something out of the ordinary to do with watermelon, and I thought it was pretty good! I did think it was a little more waterier than I would've liked, though. Nice flavor combo and good served with a grilled chicken breast. Thanks for sharing.-14 Sep 2017


Watermelon Rinds Are Delicious (And Not Just for Pickles)

Watermelon rind pickles are an old-fashioned specialty, but they’re not the only way to enjoy this oft-wasted part of the fruit. However you prepare them, they’re a great way to use scraps in the name of fighting food waste—but they’re just plain tasty too.

The rind of a watermelon is also packed with nutrients, in case you needed another reason to stop tossing it away. And if you’re not into home preserving, not to worry you can also eat the rinds raw, or cooked in curries and stir-fries.

Before you start, see our primer on picking the perfect watermelon, and the best way to cut a watermelon—plus how to use the actual fruit in watermelon recipes and watermelon drinks.

Then tackle the rind (which you can stash in the fridge in an airtight container for a couple days if you don’t want to deal with it right away).


Tomato and Flaxseed Chutney Recipe

This chutney is one of my latest discovery. I bought few packets of flaxseed from my super market and have been looking for recipes to include it. Whenever we make chutney, we either add some chana dal or coconut for the thickness in it, so this time i thought of using flaxseeds in them which gives the thickness automatically..

Oil – 1 tsp
Garlic – 4 cloves
Dry Red Chilli – 2 to 3
Tomatoes – 1 large chopped
Flaxseeds – 2 tblspn
Salt to taste
Tamarind pulp – 1 tsp

For Seasoning:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp

Heat 1 tsp oil in a kadai. Add in garlic, chillies, flax seed and saute till golden. Remove it to a blender.

In the same kadai, add in tomatoes and cook till it is cooked. Remove it to the same blender,


Watermelon Rind Pickles

The classic Southern watermelon rind pickle is as good as ever, and there are plenty of ways to play with the seasoning: try adding ginger and celery seeds, or red pepper and star anise.

This recipe for a no-waste watermelon gazpacho is garnished with a stripped-down watermelon rind pickle, which you can also use for lots of other things, like summer cheese plates, salsa, or as part of a chopped salad:


To begin with Pasta in Tomato Onion Chutney Recipe let’s start by cooking pasta. In a large pot, boil water and once it starts boiling, add pasta. Cook pasta for 20 – 25 minutes. Drain the water from pasta and reserve some pasta water for later use.

In a mixer, add tomatoes, onions,red chilies and garlic and blend them until smooth.

In a non-stick pan, add oil and saute the tomato onion chutney for about 5 minutes until the raw smell goes away.

Once the tomato onion chutney is done, add cooked pasta and toss pasta in the sauce for 3-4 minutes. Check the salt and chili and adjust to suit your taste. If the pasta in dry, add the reserved pasta water to make them more creamy.

Once done, plate the pasta and garnish it with herbs and crushed black pepper and serve.

Serve the Pasta In Tomato Onion Chutney along with Cheese Garlic Bread and a Watermelon Panzanella Salad for a weeknight dinner.


WATERMELON RIND RAITA RECIPE / WATERMELON RIND PACHADI

What do you do with peel of watermelon? If the answer is throw.. Hey wait !! let me tell you … a delicious dish that can be made using these peels. This ” Watermelon Rind Raita recipe/ Watermelon Rind mosaru gojju ” made with white part of watermelon peel, tastes really great with Rice and chapati. Doesn’t it feel good making food out of something that’s usually trash?

Watermelon is full of vitamins A, C and B6 potassium and amino acids. And it is approximately 92 % water, so very hydrating and low cal. Apparently , peels of watermelon is even more nutrients than the fruit. It has a crisp texture, tastes and looks like a cucumber/ ash gourd which making watermelon rind great for cooking. As it’s mild in flavour, it takes in flavour we add, very nicely.

Our ancestors were very clever. we peep into traditional grandmas kitchen, we are sure to find numerous ways in which they incorporated the peels, seeds and kernels .. they would hardly throw anything and make sure all the nutrients from each veggie is utilized fully. There are so many things to learn from our ancestors, isn’t it… One can make one delicious Dosa, sasmi , chutney, water melon rind subzi etc from this watermelon rind. Will share them one by one over time. For now .. are you ready to jot down this easy tasty South Indian style watermelon rind raita ( mosarugojju /sasmi )… Here you go …makes a great side dish !!


Watermelon and tomato chutney recipe - Recipes

Quick, Before the End of Tomato Season!

Several weeks ago I made a recipe for tomato chutney from Atul Kochhar's Indian Essence Cookbook. It was a hit. I have had friends begging and even offering me money for more. After my first batch, smart arse that I am, I decided Kochhar had the recipe completely wrong and that I would show him how it would better be done. So I made a version where I started by deskinning the tomatoes in advance, greatly reduced the sugar to almost zero (this is meant to be a sweet chutney, folks), turned up the heat and lessened the vinegar. (I had decided his chutney was too sloppy). My second batch wasn't as good as the first, so on my third attempt I split the difference between his and mine for a chutney I am pretty happy with the results of.

This chutney is first and foremost sweet, before it kicks you from behind with some chili heat and delivers the taste of some whole spices that are mysterious enough to add some intrigue. The mustard seeds, fennel, cumin and onion seeds you'll be using in this recipe fill the kitchen with their aromatic scents as you simmer the chutney for over an hour. The result is sloppy - there is no way around that unless you want to reduce your mixture so much that you'll be disappointed by the loss of volume. The more of this condiment you have, the happier you'll be.

So about that sugar you will have to note that I am using late season dry-farmed Early Girl tomatoes which by their very nature are incredibly sweet. So I have almost halved the amount of sugar from the original recipe. If you are trying this out with less sweet tomatoes, you might want to consider increasing the amount of sugar again to compensate.

The following recipe makes enough to fill about 8 jars. It is easily halved.

Ingredients
8 tablespoons of vegetable oil
2 tsp mustard seeds (brown or black)
2 tsp onion seeds
2 tsp fennel seeds
2 tsp cumin seeds
4 dried red chilis
1 tsp red chilli powder
2 cups raw organic cane sugar*
2 1/2 cups white distilled vinegar
4 1/2 lbs sweet dry-farmed Early Girl tomatoes
salt to taste

Equipment
8 x sterilized 8 oz canning jars

Method
- Measure all of the ingredients out first and core the tomatoes.
- Gently heat the oil in a large high-sided pan (the spices will spit)
- Add all of the seeds, the chilis and powder to the oil.
- Cook one or two minutes until the seeds start to pop.
- Reduce the heat to low and add the vinegar and sugar stirring until dissolved.
- Add all of the tomatoes, bring to a simmer for an hour.
- After an hour, whilst the chutney is simmering away, pick out as many skins as you - can with a pair of tongs. The skins should, at this time, be separating themselves away from the tomatoes and floating to the top almost like discarded condoms.
Continue cooking until the tomatoes have evenly broken down. Total cooking time about 1.5 hours.
- Pick out the 4 x whole chilis and discard.
- Transfer the chutney to the jars according to the manafacturer's instructions. Keep for up to two months. Refrigerate and consume within 2 weeks after opening.

You may now lick the spoon (but be careful not to burn your tongue!)

PS - On this occasion I didn't actually can my chutney correctly, darn it. I only found the Weck instructions after I thought I had proceeded correctly, which I hadn't because I am an idiot with a memory like a sieve. So, looks like I might have to give this batch away sharpish, or maybe even freeze it, and make yet a.n.other batch this coming weekend, to stockpile me into the winter.

Weck Canning Jarsavailable in San Francisco at Sur La Table Early Girl Tomatoes from Dirty Girl*Rapunzel Organic Cane SugarHeinz White Distilled Vinegar

32 Comments:

Dry-farmed tomatoes, especially Early Girls, have thicker skins than other tomatoes, which is why some people (not me!) like them less. I think you did the right thing to remove the skins, but on other tomatoes, like traditionally grown heirlooms, it wouldn't be necessary.

When I remove the skins, I blanch the tomatoes first for 30 seconds, then let them cool for a bit. It's easy then to just squeeze their innards straight into the cooking pot.

Your recipe looks delicious, Sam!

Sam, it looks from the pile that you have too many jars. I can provide my address and you can ship one jar (juste un !)

When does tomato season end?? I would've thought for sure it was already over *shrug*

Hi Tana - Actually - skinning the tomatoes does not work so well for this recipe as removing the skins from the pot of chutney after it has been cooking for an hour. Removing skins from 4.5 lbs of tomatoes is a gruesome task. I found the early girls were temperemantal and some came away from their skins easily and some did not, thereby wasting too much tomato.
I think I got mor of the tomatoes good ness by removing the skins after cooking - and they mostly float to the top so it isn't difficult. Kochhar didnt mention the skins at all, but I think it is nice to remove them

mum - have you any tomatoes left?

Bea - I might take you up on that if I manage to can the next batch correctly

WMM - I believe we have three more weeks of Early Girls here. That is what the farm stand led me to believe 3 weeks ago when they told me there were six weeks left in the season.

They are so good right now - I quarter them and then grill them. Woosh they are scrumptious beyond scrumptious.

Not enough to try this recipe

That chutney (that I learnt from my mother) was the first post in my food blog !!(see that post:
http://chatpatfood.blogspot.com/2006/08/easy-tomato-chutney.html). It is a speciality of Bengal, an eastern state of India the combo five whole spices is called 'panch-phoran'. My recipe is slightly different (adds raisins and dates no vinegar green fresh chillies instead of red dried chillies).

Hi Sam! In my excitement to meet my favorite chutney, I forgot to tell how delicious it all looks here. And I am definitely going to try this version. I do not bother skin the tomatoes (but removing it after cooking is a good idea), but definitely slice them into quarters.

Love the photo collage. Gorgeous.

Yeah, to what everybody said above.
(I can't believe I'm the only one so far to comment on this: Condoms. Yeesh. You're a salty dame, Sam. I'd say I wouldn't want to try your chutney, but I'm afraid it may be too late.)
:D

Great pics! Is it true that you need to be careful when reducing the sugar in these recipes too much? I am new to preserving myself, but I've heard that you need to be careful when dropping teh sgar and/or vinegar content of these types of recipes as these are the ingredients that actually keep the nasty bacteria at bay.

Does anyone know anything about this?

..and down south we are just beginning to get summer tomatoes.

I used to work at a restaurant that served the most head-spinning tomato chutney on top of chicken tagine, and I've been wondering how I could make it at home. This recipe looks terrific! Thank you!

Love the way you put those photos together. I am a chutney-fanatic and this one sounds wonderful. Lucky you all on the west coast to still have tomatoes.

I like tomato chutney with roasted garlic and creamy blue cheese.
A chef gave me an alternative recipe a few years back of watermelon rine chutney made with brown sugar and balsamic vinegar.
You eat your watermelon and then use the rine.
No waste like in the old days.
I was going to write about it on 'Serge the Concierge' but summer is really over. It will have to wait until next year (if I can dig up the recipe)

This is a great recipe! I love to add a little chiffonade of mint on top of my chutney, depending what I am putting it on, which is usually everything, just for a twist.
Rebecca Katz

Sounds yummy - wonder if it as good as mum's.

embee probably better my brother was not impressed with my green tomato chutney but then he did not let it mature that's why you haven't got to try it yet.

i volunteer to help w/your urgent need to dispatch these perishable ones. i loved this tomato chutney - a whole lot of my favorite things in one luscious mouthful. perhaps i can retrieve one for myself when i come up next? or i'll send a big SASE?! seriously?! xxd

OK, one more. I am so excited about the possibility of canning (late) summer's bounty, after your post and Pim's tomato confit. So I think I am going to try, especially with those gorgeous jars. Super thanks for the link to the hows and whys of processing.
xx

The tomato chutney looks fabulous, Sam! Haven't had any in ages, but now I'm craving it. Beautiful picture too.

hey sam - just finished shopping for the spices to make this beautiful looking chutney - except I couldn't find onion seeds anywhere - do you mean nigella perchance? thanks!
--lynn

hey Lynn - I a bit confused about the difference between onion seeds and nigella. I have both - and they looks and taste exactly the same to me. Maybe one is labelled incorrectly? I don't know? So I am pretty sure you can just go ahead and use Nigella without ruining the chutney!

it's something I need to look into more.

Onion seeds are also known as nigella as well as kalonji -- which is what they were called in the Indian grocery store where I shopped.

Btw, made this last week and it's incredibly delicious!

thanks sam - i used the nigella seeds and the chutney turned out wonderfully - I also substituted sciabica's jalapeno flavored olive oil in place of regular oil + dried whole chillis. at first i thought i'd made a huge mistake when i was tasting from the pan as it was soooo spicy, but once i tasted the cooled down leftovers i found it was just perfect for my timid taste buds! another first for me was the "proper" way to can (my mum never went to these lengths for jams/preserves in england!) - woohoo!

thanks also to anonymous for confirming about onion seeds/nigella/kalonji - something i now won't be forgetting in a hurry.

This looks wonderful! I wonder if you could also add caramelized onions without creating a mess of the recipe?

Hey Sam, no need to warn your readers about the dangers of spoon-licking when you use images like 'discarded condoms'! I doubt that the appetite of the lustiest among us is stimulated by that idea.

I made this last year, and everyone raved about it!! My sheep broke into my garden and ate all of my tomatoes, so I had to make a trip to the farmers market for toms. just so I could make this again! Thanks!

Just made this tonight, with the very last of the garden tomatoes. I let it cook down until it was jammy. It tastes great hot -- I can't wait to try it cold tomorrow!

'Becks and Posh' is modern cockney for 'nosh'. Follow English-Girl-Abroad, Sam Breach, on her culinary travels, mainly in the San Francisco Bay Area, but also further afield, whilst she plays at being amateur restaurant critic, wine taster, food photographer, cocktail connoisseur, party planner, good food forager and practising home cook, with trusted French advisor, Fred, by her side.

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WATERMELON RIND DOSA – WATERMELON RIND RECIPES

Today I have for you all a traditional coastal Karnataka dish – ” Watermelon Rind Dosa” prepared from the rind of watermelon which is usually thrown as waste. Made with white part of watermelon peel, soft and fluffy, these dosas taste really delicious. One can make thin dosa’s too … turns crispy. Enjoy it with a choice of chutney/sambar/chutney pudi etc. Doesn’t it feel good making food out of something that’s usually trash?

Watermelon is full of vitamins A, C and B6 potassium and amino acids. And it is approximately 92 % water, so very hydrating and low cal. Apparently , peels of watermelon has even more nutrients than the fruit. It has a crisp texture, tastes and looks like a cucumber/ ash gourd which making watermelon rind great for cooking. As it’s mild in flavour, it takes in flavour we add, very nicely.

If we peep into traditional grandmas kitchen, we are sure to find numerous ways in which they incorporated the peels, seeds and kernels .. they would hardly throw anything and make sure all the nutrients from each veggie is utilized fully. There are so many things to learn from our ancestors, isn’t it… One can make raita , palya , majjige huli etc too out of this watermelon rind.. . For now… So are you ready to jot down this soft watermelon rind dosa recipe… Here you go …So next time you buy watermelon n are about to throw the peel… U know what to do .


The New&mdashand Only&mdashWay to Eat Watermelon This Summer

I'm new to cooking, and just like with any new love, it's an exciting time in my life. But since there's an intense learning curve, I've found it's best to start with the basics. That's what this recipe is. Watermelon with feta cheese and mint is no surprise to anyone, so from there, I let my imagination run wild, adding layer on layer as I would in Indian cooking. The hot sauce on already grilled watermelon slices may be a strange choice but it is the right one. I highly recommend it over the chile flakes. The result is an explosion of sweet and hot pepper in your mouth.

Spicy watermelon slices

6 slices watermelon
𔆓-4 cloves garlic
1 cup fresh mint leaves
𔆑/2 lb feta cheese
1 Tbsp nigella seeds
1 Tbsp olive oil
6 tsp hot sauce or 2-3 Tbsp chili flakes

Place watermelon slices on a tray lined with baking paper. Mince garlic, chop mint leaves roughly, and slice feta arrange ingredients on watermelon slices. Sprinkle on nigella seeds, salt and pepper to taste, and olive oil. Add hot sauce or sprinkle on chile flakes. Grill in oven 15 to 20 minutes.

Recipe developed for and originally posted on Boxofspice, a blog dedicated to life, food, and photography.


Watermelon is a versatile addition to all kinds of salads. To make an impressive fruit salad for a party, hollow out a watermelon and carve the edges of the rind into a zigzag pattern. Fill with different types of melon, or mix watermelon with strawberries and blueberries. For a twist, combine watermelon, honeydew melon, plum slices, feta cheese, and balsamic vinaigrette according to a recipe from Southern Living.

7 / 11


Watch the video: Watermelon Rind Chutney


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