Step-by-Step Guide to Prepare Super Quick Homemade Ginger and tomato chutney

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, ginger and tomato chutney. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Ginger and tomato chutney is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Ginger and tomato chutney is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ginger and tomato chutney:

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

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.

So that’s going to wrap this up for this special food ginger and tomato chutney recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!