Sweet Tomato Chutney

Sweet Tomato Chutney Where you aware Chutney doesn’t just describe a recipe of mixing tomatoes with spices? There are other references to Chutney, such as Chutney music that was established in the 1940’s Ramdew Chaitoe Albumwithin the temples, wedding houses, and sugar cane fields of the Indo-Caribbean.

The first recorded music did appear until 1968 by musician and music recorder Ramdew Chaitoe, who live in a small South American country named Suriname. The album was entitled King of Suriname and all of the songs were religious in nature.

There is also the Chutney Soca, and type of music according to Wikapedia, and originated in Trinidad and Tobago, Guyana and also Suriname.

Chutney soca music is a crossover style of music incorporating Soca elements and Hindi-English lyrics, and Chutney music (as mentioned in the on set of this article) with Indian instruments such as the dholak and dhantal.

But the Chutney we want to make extra special  mention of is a food, and it is called Sweet Tomato Chutney.

According to Food Reference,  chutney original is from India (Hindi: chatni), and is prepared as a relish made from fresh fruits and spices. They go on to mention that Chutney is almost accompanied with every meal in India.

The relish can be fresh or cooked, and is prepared with varying flavors, ranging from sweet or sour, spicy or mild, or any combination of these.

Chutney  can be thin or chunky, and can be prepared with fruits or vegetables or a combination of both.

The different types of ingredients used can be mango, apples, pears, tamarind, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, turmeric, cinnamon, cilantro, and hot chilies.

There is a variety of ways to prepare chutney. It really just depends on what your palate prefers.

Here is the version from the kitchen of Splendid Recipes and More….

Here is what you will need:

– All organic ingredients used –

4 medium Roma tomatoes, diced

4 medium Orange tomatoes, dice

1 large sweet onion, diced

3 gloves garlic, minced

1-2 tsp. pie spice

1 tsp. salt, preferably Himalayan salt

2 tbsp. olive oil

The orange type of tomato we used was the Woodle Orange Heirloom Tomato, which we purchased at the Whole Foods Market.

preparing in a pan over medium heat the Sweet Tomato ChutneyOver medium heat using a ceramic coated pan heat the oil.

Next add onions, garlic, spice, and sauté for 2 minutes.  Next add the diced tomatoes, salt and sugar.

Mix to combine. Leave on heat another 2 to 4 minutes, while stirring tomato mixture.

Cooling in a large ceramic mising bowl - Sweet Tomato Chutney


Remove from heat and pour mixture into a large mouthed mixing bowl, preferably ceramic,and allow chutney to cool.

Homemade Italian Bruschetta AppetizerChutney goes will topped over Bruschetta as shown here in the image.

Sweet Tomato ChutneyAfter the chutney has cooled, spoon into mason jars, top with lids, and tighten. Keep refrigerated.



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Garden Fresh Tomatoes and Salsa

Garedn Fresh Tomatoes and Salsa

Fresh produce from the garden. Are you thinking what I’m thinking? SALSA!!

But first a little tomato trivia:

The U.S. Congress passed the Tariff Act of 1883 which levied a ten percent duty on imported vegetables to protect American growers from foreign competition. This same year they declared the tomato a vegetable, so it could be included in the tariff, and from that time on the fruit was converted to a vegetable.

Tomato At Its Best, When Cooked

Tomatoes are at their peak, and now is the time to roast or cook and can them. Roasting or cooking tomatoes make them better for you, as the lycopene is higher after being cooked. Lycopene is an antioxidant that is great for keeping the heart healthy and on beat. Harvard Medical School says that one slice of raw tomato contains approximately 515 micrograms of lycopene, while 2 tablespoons of tomato paste contains 13,800 micrograms of lycopene.

Here are some info-graphics that the Health News Library has post about tomatoes over the past year (2013-14).

Preventing skin damage with tomatoes

tomatoes and cancer

With the harvest of our latest tomatoes, we remembered a recipe we have for Fresh Mexican Salsa in the form of a video. After viewing the video check out this link for more information on the benefits of tomatoes: Protecting Your Skin From the Sun.

Enjoy the video and we hope you prepare Fresh Mexican Salsa with your garden fresh tomatoes.

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Homemade Mayonnaise with Avocado Oil

Homemade Mayonnaise with Avocado Oil

Avocado oil is high in vitamin E and unsaturated fats. It contains more protein than any other fruit and more potassium than a banana. The oil of the avocado offers many nutritional and medicinal benefits, some of which have been confirmed through scientific studies.

One is it can lower blood pressure. In the April 2005 “Journal of Ethnopharmacology”, published a study on laboratory animals, that were fed a diet rich in avocado oil, and the results showed altered levels of essential fatty acids in the kidneys, which resulted in changes in the way the kidneys respond to hormones that regulate blood pressure. The oil also also influenced fatty acid composition in the heart. The researchers concluded from this animal study that a diet that includes generous amounts of avocado oil may improve blood pressure.

Another 2005 study publish in the March issue of the “Journal of Nutrition” stated that avocado oil boosts absorption of carotenoids in your food. Fat-soluble carotenoids rely on dietary fats, but most foods that are high in carotenoids are low in fat.

The avocado including the oil, contains high quantities of unsaturated fatty acids as well as generous amounts of carotenoids. In the March 2005 study, it reported that both high and low doses of avocado oil enhanced alpha-carotene, beta-carotene and lutein absorption from a salad by as much as 15 times compared to a salad without avocado oil.

Sorry you canola oil lovers, but that does non of the above information mentioned. Canola oil is high in omega-6, which to much of this fatty acid can cause inflammation, in the brain, digestive system, and hardening of plaque in the blood vessels, and arteries, just to mention a few negative side effects.

Why not enjoy the benefits of avocado oil in any recipe that calls for oil, such as a salad dressing. Mayonnaise is used a lot in the American diet, as a condiment, or a spread on bread for a sandwich. Most mayo sold in the local markets are made with soybean or canola oil. Please don’t be fooled by brands that say Mayo made with olive oil. If you read the label, the first oil on the ingredients list is soybean or canola oil other ingredients and the olive oil low on the list. It is still an inflammation causing mayonnaise.

Here is our featured recipe for “Homemade Mayonnaise with Avocado Oil” and what you will need:

Ingredients for Homemade Mayonnaise with Avocado Oil

1 egg, room temperature 

2 tablespoons lemon juice, room temperature

1/2 teaspoon dry mustard

1/2 teaspoon Himalayan salt (or sea salt)

1/4 cup plus 1 cup avocado oil (Not extra virgin)

Place the egg and lemon juice in a blender or food processor bowl. 

Add the dry mustard, salt and 1/4 cup of the oil. Blend until well mixed – about 20 to 30 seconds.

Incorporate the remaining 1 cup oil into the mixture, while the processor is on, pour very slowly, with a thin drizzle, about three minutes.

Continue to process until the liquid starts to emulsify, and takes the form of mayonnaise. Makes about 1 1/2 cups.

Store in refrigerator, use within 1 week. This mayo has no preservatives, as do store bought, and will spoil sooner.

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Peach Mango Salsa


Peach Mango Salsa


Are you excited about salsas like we are here at Splendid Recipes and More? If you don’t like tomatoes, this salsa’s for you.

If you’ve never made such a salsa, Peach Mango Salsa, then your in for a treat. But maybe your thinking, “This looks good, but I’ll stick with my favorite store bought Peach Mango Salsa.” OK will you do that, but look what’s in that store bought salsa:

Tomatoes, Mango, Water Filtered, Peppers, Chilies and Peppers, Onions, Cane Juice Evaporated, Tomatoes Puree, Peaches, Cilantro, Vinegar Red Wine, Salt, Lemon Juice, Spices, Citric Acid, Sodium Metabisulfite, Sodium Erythorbate, Xanthan Gum.

Did you notice I high-lighted the last four ingredients? Will that’s not in our Peach Mango Salsa.

Here is what you will need:

2 medium peaches, peeled, de-seed, chopped

1 large mango, peeled, de-seed, chopped

½ cup green onions, diced (about 3 scallions)

½ red bell pepper, diced

1 Serrano pepper, de-seed, minced

½ cup cilantro, chopped

½ tsp. salt

1 tbsp. sugar

1 tbsp. lime juice or ¼ of a lime

If your not sure on how to cut a mango, we added this video from – Special Fork Videos – to show you how.

Prepare the peaches and mango and place them into a medium mixing bowl along with the diced onion and bell pepper. Do not mix. Next add the Serrano pepper and chopped cilantro, again do not mix.

Together add salt, sugar and lime juice. Now stir the mixture until well incorporated.

Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.

This salsa keeps in a mason jar, for 4-5 days in the fridge, or can be frozen for later use. If you use plastic to store the salsa, it will be fresh for just about 2 days.

Serve the salsa with white or yellow corn chips, grilled chicken, grilled fish or any Mexican meal (Link here for some ideas from our blog).


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Tastes of Mexico with Pico de Gallo and Flour Tortillas

Tastes of Mexico with Pico de Gallo and Flour Tortillas


Our post is a day late but here we are. Welcome again to the Tastes of Mexico here at Splendid recipes and More with Norma our guest blog speaker (If you missed any posts with Norma link here and scroll the page to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico).

So lets get started.

SRandM: So Norma tell us what you are doing with those tomatoes?

Norma: I am dicing them up to make some Pico de Gallo.

SRandM: So how is it prepared?

Norma: Will this is what you will need.

8 fresh ripe tomatoes, seeded and diced

½ large onion, diced

1 jalapeno pepper, seeded and finely minced

1 bunch fresh cilantro, stems removed and finely minced

Juice from 1 fresh lime

SRandM: What kind color of onion should you use? I am asking as there are a few different colors.

Norma: Yes, the most popular one used in this dish is the yellow onion. Though you ca use the white or red onion if you want to.

You could liven up this dish by adding other ingredients like shrimp, avocado, cucumber, radish or firm fruit like mango.

I just wanted to add, that pico de gallo is much like Kenyan’s kachumbari, or chutneys made in India, but since pico de gallo contains less liquid, apart from dipping tortilla chips into it, you can also use it as a main ingredient in dishes such as tacos and fajitas.

SRandM: Wow that is good to know.

Norma: So once you have prepared the ingredients, place diced tomatoes, and onion, in a glass bowl and stir to combine. Next stir in the cilantro and lime juice. Though I would recommend adding the juice and cilantro a little at a time, tasting it with each addition until you have the flavor you like. You can also add a little salt if you like.

Serve as a side with your favorite Mexican dish, as I mentioned earlier, it could be tacos or fajitas, or by itself with corn tortilla chips.

pico de gallo

SRandM: Wow this is great Norma. Tell use about the flour tortillas that you prepared.

Norma: OK. This is how you make fresh flour tortillas. Here is what you will need.

4 cups all-purpose flour

1 teaspoon salt

3 tablespoons vegetable oil

1.5 cups hot water

In a large bowl, combine dry ingredients. Then make a whole in the center and pour in the oil and hot water.

preparing Homemade Flour Tortillas

Lightly mix the wet ingredients into the dry ingredients. Next place the dough on a lightly floured surface and continue kneading until a smooth ball is formed. Divide dough into 16 equal sized portions and placing each ball into a bowl covered with a cloth.

making flour tortillas

Next place each small dough portion onto a lightly floured surface. With a floured rolling pin, roll the dough into a thin, round shape. Preheat a large dry cast iron skillet over medium-high heat. Add one rolled out dough circle and heat until golden brown, then flip and cook until golden brown on other side. Repeat with remaining dough pieces. Place each finished tortilla onto a plate.

After you have made your tortillas, have a medium sized piece of wax paper cut out and set aside. Now separate each tortilla and while doing so place the first one onto the wax paper and each additional over each other. Place the tortillas into a large zip lock bag. Seal and allow to cool and store in the refrigerator for up to about two weeks.



Homemade Flour Tortillas


SRandM: Thank you Norma for coming on Splendid recipes and More and showing us all of these great Tastes of Mexico. As well as sharing some history with us.

Norma: My pleasure. I hope your readers have enjoyed it and will be able to prepare theses Mexican delights for themselves.

SRandM: For any posts on the Tastes of Mexico with blog speaker guest Norma just link here and scroll down to – Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico -.


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Vinaigrette’s to Complete Your Salad

Vinaigrette's to Complete Your Salad

Vinaigrette is a French culinary invention, around 1690 to 1700’s.

Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.

These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your favorite mix salad greens.

The best way to mix vinaigrette with your greens, is pouring the vinaigrette into a large salad bowl first then add the greens and gently toss to completely coat, while leaving any excess dressing at the bottom of the bowl.

For all the vinaigrette preparations you will need a glass bottle with tight fitting lid for storing.

Avocado Vinaigrette  Avocado Lime Vinaigrette

This recipe is intended to eat with a salad without any left overs. The lime juice is used for flavor as well as keeping the avocado from oxidizing or turning brown.

1 tablespoon fresh lime juice

1-2 tablespoons balsamic vinegar

3 tablespoons avocado oil

½ teaspoon minced garlic

½ teaspoon ground cumin

Salt and pepper to taste

Mash 1/2 to 1 avocado until as smooth as possible, and mix in other ingredients.


Fresh Peach Salad with a Citrus VinaigretteCitrus Vinaigrette

1 teaspoon white-wine vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon honey

1/2 cup freshly squeezed grapefruit juice

2 tablespoons Extra Virgin Olive Oil

1 large grapefruit, peeled, pith removed, and sectioned

Salt and freshly ground black pepper

In a small bowl, whisk together vinegar, lemon juice, honey, grapefruit juice, and oil. Add grapefruit sections; season with salt and pepper. Keep vinaigrette in airtight container in refrigerator up to 3 days.


Balsamic Vinaigrette

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup Extra Virgin Olive Oil

Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly and season with salt and pepper to taste (optional).


Herb Mustard Vinaigrette

2 teaspoons garlic, minced

2 teaspoons shallots, minced

2 Tablespoons dijon mustard

2 teaspoons dried oregano

2 teaspoons dried parsley

½ teaspoons freshly black pepper

½ teaspoon sea salt

¼ cups red wine vinegar

1¼ cup extra virgin olive oil

2 tablespoons grated Parmesan cheese

Mix all the ingredients in a glass jar.

Screw the lid on tightly and shake.

Serve as needed. Keep refrigerated.


This following vinaigrette goes great with a Spinach Salad.

Salad with a Citrus VinaigretteRaspberry Vinaigrette

½ cup fresh raspberries

½ cup vinegar

1 cup Extra Virgin Olive Oil

2 tbsp. sugar

2 tsp. basil

2 tsp. marjoram

1/2 tsp. rosemary

2 tsp. oregano

1/2 tsp. sage

Mesh strainer or cheesecloth

Rinse the fresh raspberries and place them in a mixing bowl. Mash the raspberries with a wooden spoon to release their juices. Strain the mashed raspberries through the mesh strainer or cheesecloth into a separate mixing bowl. Discard the raspberry pulp.

Pour the vinegar and virgin olive oil into the bowl of raspberry juice. Add the Italian seasoning, sugar, basil, marjoram, rosemary, oregano and sage to the juice and stir to combine.


This vinaigrette would go great with an Asian Chopped Salad.

Sesame-Ginger Vinaigrette

2 teaspoons grated fresh ginger

1 teaspoon minced garlic

1 teaspoon sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/4 cup peanut

1 tablespoon Asian toasted sesame oil

1 tablespoon chopped fresh chives

1 teaspoon toasted sesame seeds

Whisk together grated fresh ginger, minced garlic, sugar, rice vinegar, and soy sauce.

While whisking, slowly add peanut and toasted Asian sesame oil until emulsified. Stir in chopped fresh chives and toasted sesame seeds.


Chipotle Honey Vinaigrette 

1/2 cup red wine vinegar

1/3 cup honey

2 teaspoons Grey Poupon Dijon mustard

1 1/4 teaspoon ground chipotle powder

1 teaspoon lime juice

3/4 teaspoon black pepper

3/4 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/2 cup extra virgin olive oil

Combine all ingredients, except oil in blender and blend on low speed for ten seconds.

Next, on low speed SLOWLY pour olive oil into blender.

Chill for at least an hour.

Header Image credit: razmarinka / 123RF Stock Photo


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Fresh Mexican Salsa

Fresh Mexican Salsa

Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings.

Salsa fresca or fresh salsa is made with tomatoes and chilies. It also includes ingredients such as onions, chilies, an acid and herbs.

Fresh salsa is typically piquant, ranging from mild to extremely hot.

The Nutrition of Fresh Mexican Salsa

Mexican salsa can flaunt good nutrition.

The tomatoes, provide Vitamin C and significant amounts of Vitamins A and B which includes niacin, and riboflavin.

The minerals to consider are magnesium, phosphorous, calcium, chromium, and foliate.

chili peppersChilies play a prominent role in Mexican cuisine. They contain anti-oxidants and are high in vitamin C, B-6 and other trace minerals. Chilies naturally raise metabolic rate.

Its active ingredient, capsaicin, generates heat and also increase heart rate when consumed, both of which help to burn calories.

Medical studies have found that the capsaicin in chilies can suppress the appetite, at least slightly.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite, the prevention of atherosclerosis, the treatments of coughs, colds, asthma and bronchitis.

To finish it off, limes or lemons have high levels of Vitamin C, B-6, potassium, folate, and flavonoids.

Salsa is a meal in itself with all that nutrition. Enjoy the video!!

Fresh Mexican Salsa

5 red tomatoes chopped, medium sized

½ medium yellow onion, diced

3 Serrano peppers, diced

½ cup cilantro, chopped

¼ cup lemon juice

Remove the seeds from the tomatoes and Serrano peppers (leave ribs for a mildly hotter salsa, if not remove ribs as well).

Chop and dice the onion, tomato and peppers. Mix in a medium bowl. Add lemon juice and mix in until well incorporated.

Fill two mason jars and store in refrigerator for up to 10 days.

Enjoy with tortilla chips or any Mexican meal.

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