WEBCombine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months. This could also be canned.
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WEBStep 1. Heat the olive oil in a small saucepan over a low/medium heat. Finely dice the zucchini, onion, tomato and bell pepper and mince the garlic. Add to the pan, cooking gently for 2-3 minutes until the vegetables are tender.
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WEBAdd the cilantro, water, garlic paste, ginger paste, coconut flour, lemon juice, and the green chili to a food processor. Blend until smooth, and taste for seasoning. As salt as required, and blend again. Transfer the chutney to a serving dish, then cover and store in …
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