#spicy tomato chutney

[lilianroberts]

Sauces and Condiments - Spicy Tomato Chutney Ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney that are both hot and sweet. Best made with garden-fresh tomatoes.

[santinoelliott]

Side Dish - Apple and Tomato Chutney

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

[storefrontplaywright]

Side Dish - Apple and Tomato Chutney

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

[joeysilva]

Side Dish - Apple and Tomato Chutney

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

[philipharrison]

Chutney - Apple and Tomato Chutney This delectable chutney is sweet and spicy and tastes great with chicken, cheese, and bread.

[nostalgicabe]

Spicy Green Tomato Chutney

[lady-gorgon]

Spicy Green Tomato Chutney

[teathamgsm]

Spicy Indian Tomato Chutney

[parveens-kitchen]

Tomato chutney and red rice idli

Tomato chutney and red rice idli

Tomato chutney and red rice idli..The day I found the versatility of the spicy red chutneys, I have been trying a lot of various combinations. I love them all now.. the coconut chutneys aren’t the one way nowadays and this simple chutney made with onion, lots of tomatoes, garlic, red chillies, a handful of split chickpeas, salt and spices sautéed until golden and ground into Chutney, this bright…

[audreyofrps]

Spicy Green Tomato Chutney

[foxbodymustangs]

Spicy Green Tomato Chutney

[hedgehog-moss]

I realised I hadn't posted a greenhouse report since spring, and today seemed like a good day for a 2023 home-grown food review!

2023 was a great year for fruit; my apple & plum trees were so generous! In the greenhouse my most successful crops were tomatoes, red chilli peppers, beans, and pickles. I was able to make spicy plum chutney using my own plums, onions and peppers:

On the other hand I was unlucky with my non-greenhouse vegetables, there were so many insects this year and my courgettes got absolutely decimated. But then I complained about my bad courgette luck to some neighbours and was gifted 9 courgettes and 3 pumpkins. I spent the first half of my autumn cooking and freezing and pickling and preserving to try not to let anything go to waste; I made:

7 jars of pesto (with greenhouse basil); 8 jars of pasta sauce (with courgette-pumpkin-tomato-red peppers-onions-basil, + parmesan); an unknown but large amount of pumpkin-tomato soup (I put them in empty glass bottles and freeze them); 7 jars of spicy plum chutney; 2 small bottles of spicy oil for my pizzas (with some of my chilli peppers; the rest are still drying by the stove to become chilli powder); 5 jars of plum jam and 3 of blackberry jam (I also froze several kg of whole blackberries for winter desserts); 6 jars of pickles (they are delicious!! I'd never pickled pickles before this year, I'm really happy with the result); 12 small bottles of elderberry syrup; 4 large bottles of elderflower syrup; hundreds of little apple sweets; several bottles of apple juice; an absolutely dizzying amount of apple puree / compote / jelly, because I refused to leave any leftover apples for the dormouse population. They are not my friends.

(If you think I'm being too mean to the dormice, please know that a) they are unrepentant thieves; b) I became so competent at hiding my apples that a dormouse ended up sneaking into the shower at night to eat my soap. My bar of homemade (not by me) goat milk soap. It's hazelnut scented so I guess if you're a rodent it just smells like lunch.)

I took some stuff out of the freezer just long enough to take this family picture; though I already gave away a lot of things to guests and neighbours, so it's just what's left! (I also froze enough chopped onions to last until summer I think)

I am terrible at labelling my jars; in my hubris I always assume I'll just remember where I put which kind of sauce or flavour of compote. I never remember. I end up having to give my guests mystery jars, like "this is fruit jelly! Made with... fruits"

So it wouldn't get too monotonous I added various fruits to my apple purees: apple-raspberry, apple-blueberry, -plum, -blackberry... I also made a few jars of apple-pineapple-pumpkin compote because I had too much pumpkin and I regret not focusing on that from the start, this combo tasted so good and was the most cheerful yellow colour.

I finally used my last apples last week, making apple-quince paste which is currently drying in order to become sweets. I bought some pretty & thick paper to origami a few boxes to put them in, so I'll have New Year presents for my courgette-providing neighbours. <3

(My cats are currently banned from this room so they won't try to lick the fruit paste) (they don't even like it, they're just cats)

[seaoafthoughts]

ok pesarattu >>>>> regular dosa/masala dosai/EVEN MY FAV ghee roast dosa. just no arguments 😤 i said what i said.

[tastesoftamriel]

Talviel's Tamrielic Anniversary Banquet

In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!

Summerset

Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes

Auridon Blue Monkfish, poached in Russafeld Heights chardonnay

Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling

Black Marsh

Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce

Stormhold jerk kagouti haunch, with guar fat vegetable fried rice

"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!

Valenwood

Wild venison Greenshade carpaccio, with whipped bacon-honey butter

Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze

Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk

High Rock

Alcaire smoked pea soup, with bacon lardons and fresh garden herbs

Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction

Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream

Morrowind

Smoked kwama egg yolk carbonara, with scrib bacon

Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace

"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers

Elsweyr

Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy

Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce

Frozen samar pekoe tea custard, with hot moon sugar fudge

Cyrodiil

Bruma barley soup, with homemade herbed sourdough foccacia

Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce

Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis

Skyrim

Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt

Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade

Snowberry panna cotta, with spiced Whiterun apple-akevitt compote

Wrothgar

Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe

Echalette steak, served medium-rare, in a ginger wine jus

Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy

Hammerfell

Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads

Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles

Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.