Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, trout in tomato chutney. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Trout in tomato chutney is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Trout in tomato chutney is something which I have loved my whole life. They are nice and they look wonderful.

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices. There are many variations of making tomato chutney This step is important as you don't want the raw aroma of tomatoes in the chutney. If the tomatoes start sticking to the pan, then just sprinkle. Tomato chutney recipe for South Indian breakfasts like idli, dosa, pesarattu, pongal or roti, paratha.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:

1. Prepare medium onion, chopped
2. Get garlic, sliced
3. Make ready cherry tomatoes, halved
4. Prepare soy sauce
5. Take maple syrup
6. Prepare jalapeno chili, halved and sliced
7. Make ready side skin-on steelhead trout, cut into 3 or 4 fillets

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. Step-by-step water bath canning tutorial with pictures, easy-to-follow-instructions, video, and safety advice. Enjoy this colourful and spicy chutney with bread and cheese, for a delicious and light meal.

Instructions to make Trout in tomato chutney:

1. 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.
2. 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).
3. 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.

Step-by-step water bath canning tutorial with pictures, easy-to-follow-instructions, video, and safety advice. Enjoy this colourful and spicy chutney with bread and cheese, for a delicious and light meal. For this recipe and much more cooking inspiration visit Tesco Real Food. Add the tomatoes and blitz until finely chopped. Pour the mixture into a saucepan and add the sugar, cider vinegar and the spices.

So that’s going to wrap it up for this exceptional food trout in tomato chutney recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!