Recipe of Homemade Ginger and tomato chutney

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ginger and tomato chutney. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ginger and tomato chutney is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Ginger and tomato chutney is something that I have loved my whole life. They are nice and they look wonderful.

Quick and easy delicious chutney made with a combination of tomatoes and ginger. Tomato ginger chutney recipe is an easy to make delicious with clean and robust flavors. Tomato ginger chutney is easy to make quick side dish for idli, dosa or pongal. The flavor of ginger in this chutney is so good and compliments the taste of tomatoes very well.

To get started with this recipe, we have to prepare a few components. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ginger and tomato chutney:

1. Take olive oil
2. Get medium onion, finely chopped
3. Take garlic clove
4. Get cube of fresh ginger
5. Make ready a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
6. Get ripe tomatoes - we use a mix of varieties sch as plum and cherry
7. Make ready demerara sugar
8. Get apple cider vinegar
9. Prepare balsamic vinegar

This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger and jalapeño. Combine vinegar, brown sugar, and ginger in a small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and Discard cinnamon.

Steps to make Ginger and tomato chutney:

1. Heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 10 minutes on a low heat until softened.
2. Chop any larger tomatoes into quarters, medium ones in half and leave any little ones whole. Add them to the pan and stir well. Simmer for 40 minutes until thicker and jam-like.
3. If you are storing the chutney to keep in the cupboard then wash your glass jars in hot soapy water first. Dry them carefully with a clean tea towel and put them upside down in a low oven(about 140) for 15 minutes to dry them fully.
4. Once the chutney is cooked and while still hot, remove the jars from the oven carefully and fill with the chutney.
5. Cut circles of greaseproof paper to the size of the neck of the jar and place on top of the mix. Put another circle of greaseproof inside the lid of the jar and seal the lid on tight. This should create a vacuum as the chutney cools and so should keep your chutney sealed and fresh for when you are ready to eat it.
6. Cool the chutney jars and place in your cupboard until you are ready to eat. You can also keep it in a sealed container in the fridge for about a month after cooking.

Stir over medium heat until sugar dissolves. Add tomatoes with juices and Discard cinnamon. Rewarm over low heat or bring to room temperature before using. Tomato Chutney Recipe with step by step photos. Ginger chutney is one of those dishes.

So that is going to wrap this up with this special food ginger and tomato chutney recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!