Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, trout in tomato chutney. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Trout in tomato chutney is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Trout in tomato chutney is something which I’ve loved my entire life. They’re nice and they look fantastic.
Tomato Chutney Recipe with step by step photos. This is a spicy, tangy & tasty chutney made from tomatoes. It pairs extremely well with idli, dosa Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices.
To get started with this particular recipe, we have to first prepare a few components. You can cook trout in tomato chutney using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Trout in tomato chutney:
- Get 1 medium onion, chopped
- Get 6 cloves garlic, sliced
- Get 1 lb cherry tomatoes, halved
- Take 2 tbsp soy sauce
- Get 2 tbsp maple syrup
- Prepare 1 jalapeno chili, halved and sliced
- Take 1 side skin-on steelhead trout, cut into 3 or 4 fillets
In this video we will see how to make tomato chutney recipe in tamil. Thakkali chutney is very easy to make but it is a great combination for idli or dosa. Perk up your meal with this savory Tomato chutney. This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.
Instructions to make Trout in tomato chutney:
- Add a splash of olive oil to a large pan on high heat. Add the onions and saute for 1 minute until softened. Add the garlic and saute another 1 minute.
- Add the tomatoes to the pan along with a pinch of salt and several grinds of black pepper. Stir in the soy sauce and maple syrup. Turn the heat down to medium and let simmer until the tomatoes start to wilt and break down (about 5 minutes).
- Add a half cup of water and the chili to the pan. Season the fish with salt and pepper and carefully lay the fillets into the pan, skin-side down. Cover and continue simmering for 10 minutes. Do not flip the fish over. Instead, spoon some sauce over the fillets every few minutes. Remove the trout skin before serving (it should peel right off). Serve with steamed rice with lots of chutney ladled on top.
Simple Tomato Chutney is the perfect accompaniment to idli and dosas! This vegan south Indian tomato chutney is easy to make with basic This recipe of tomato chutney is one of my favorites. It's simple and goes well with so many things! India is a country of spices, achar (pickle) and chutney. Step-by-step water bath canning tutorial with pictures, easy-to-follow-instructions, video, and safety advice.
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