Preparation of Tomato Pickles and Chutney Next. Preparation of Tomato Pickles and Chutney NextEnd Introduction Pickles and chutney are appetizing products

Preparation of Tomato Pickles and Preparation of Tomato Pickles and ChutneyChutney

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Preparation of Tomato Pickles and ChutneyPreparation of Tomato Pickles and Chutney

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Introduction

Pickles and chutney are appetizing products and go very well with the meals and snacks

Children love these products in their Tiffin’s

A variety to the diet, make a nutritional contribution to the food

They improve the taste of food, stimulate the appetite and enhance digestion


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Tomato Pickle and Chutney

Tomato Pickle

Tomato Chutney

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Recipe of tomato pickle

Ingredients QuantityTomatoes - 10 Kg

Onion Chopped - 1 kg

Ginger grated - 250 g

Garlic crushed - 50 g (optional)

Edible Oil - 500 g

Cumin, Cardamom, Clove (headless), Black pepper and cinnamon (in equal quantities)

- 200 g

Red Chilli Powder - 400 g

Turmeric Powder - 200 g

Sugar & Jaggary - 1 Kg (optional)

Glacial acetic acid - 100 to 120 ml

Sodium benzoate - 10 g

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Tomato pickle

Pickle can be with or without peels. For peeling the tomatoes scalding process is followed. (please refer to RLO on canning of tomatoes)

Unpeeled tomatoes are cut into 4 or 8 pieces and then allowed to cook along with onion, ginger and garlic. Add sugar or Jaggary after about 10 minutes cooking. Mix well and remove the vessel from fire.

Method of preparation

Heat half of the oil. Add all the spices to fry, add tomato, sugar/ jaggary mix and mix all the ingredients thoroughly.

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Tomato pickle

Add salt, mix property.

Add sodium benzoate and finally glacial acetic acid.


Fill into sterilized, dry glass jars, cover with the cloth.

Heat the remaining oil till fuming and allow it to cool. Add the oil into the jars to avoid contact of air with the product. Seal the jars and store.

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Tomato Chutney

Ingredients Quantity

Tomatoes - 10 Kg

Sugar / Jaggary - 4 Kg

Salt - 200 g

Onion Chopped - 300 g

Ginger grated - 200 g

Garlic crushed - 50 g (optional)

Cashew nuts broken - 50 g

Raisins - 100 g

Cumin, Cardamom, Clove (headless), Black pepper and cinnamon (in equal quantities)

- 200 g

Oil Edible - 250 g

Glacial acetic acid - 120 to 150 ml

The ingredients needed to prepare tomatochutney are given below:



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Tomato Chutney

Is the same as explained for tomato pickle above.

The cut dry fruits are roasted and are added with sugar or jaggary.


The edible oil is based for frying of the spices and as air Lock as covering the top surface in jar / bottle.

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Tomato pickle and chutney are appetizing and go very well with the meals and snacks

Let us sum up

Tomato pickle and chutney are preserved with salt, oil, spices and vinegar (acetic acid)

Sometimes sodium benzoate as a chemical preservative may be added for better

Tomato sauce is also the concentrated product made from tomato protection during frequent use

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Tomato pickle is typically used in South Indian cuisine with plain rice

Let us sum up

Chutney is a relish or salsa with a sweet and tangy taste

Tomato chutney is commonly used in Indian cuisine


Documents

Preparation of Tomato Pickles and Chutney Next. Preparation of Tomato Pickles and Chutney NextEnd Introduction Pickles and chutney are appetizing products