1. Preparation of Tomato Pickles and Chutney Next

2. Preparation of Tomato Pickles and Chutney NextEnd 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

3. Preparation of Tomato Pickles and Chutney NextEnd Tomato Pickle and Chutney Tomato Pickle Tomato Chutney Click on picture for detail Previous

4. Preparation of Tomato Pickles and Chutney NextEnd Recipe of tomato pickle IngredientsQuantity Tomatoes-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 Previous

5. Preparation of Tomato Pickles and Chutney NextEnd 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. Previous

6. Preparation of Tomato Pickles and Chutney NextEnd Tomato pickle Add salt, mix property. Add sodium benzoate and finally glacial acetic acid. Method of preparation 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. Previous

7. NextPreviousEnd Tomato Chutney IngredientsQuantity 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 tomato chutney are given below: Preparation of Tomato Pickles and Chutney

8. NextEnd Tomato Chutney Is the same as explained for tomato pickle above. The cut dry fruits are roasted and are added with sugar or jaggary. Method of preparation The edible oil is based for frying of the spices and as air Lock as covering the top surface in jar / bottle. Previous

9. End 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 Next Preparation of Tomato Pickles and Chutney

10. Previous End 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 Preparation of Tomato Pickles and Chutney