Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ginger and tomato chutney. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Ginger and tomato chutney is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Ginger and tomato chutney is something that I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Ginger and tomato chutney:
- Get 1 tablespoon olive oil
- Prepare 1 medium onion, finely chopped
- Prepare 1 garlic clove
- Get 1 inch cube of fresh ginger
- Get half a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
- Make ready 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
- Take 1/4 cup demerara sugar
- Get 1/4 cup apple cider vinegar
- Get dash balsamic vinegar
In a medium saucepan, heat oil over medium. Add tomatoes, vinegar, brown sugar, and raisins. I would usually recommend using a dark sugar such as muscovado here, but I was out so instead used a mixture of unrefined raw sugar/coconut sugar as that's what I had on hand. I know it seems like a lot of sugar (way more than I'd usually have in a recipe!), but this makes a lot of chutney, and as it's a condiment you only use a spoonful or two of the.
Instructions to make Ginger and tomato chutney:
- Heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 10 minutes on a low heat until softened.
- 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.
- 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.
- Once the chutney is cooked and while still hot, remove the jars from the oven carefully and fill with the chutney.
- 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.
- 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.
I would usually recommend using a dark sugar such as muscovado here, but I was out so instead used a mixture of unrefined raw sugar/coconut sugar as that's what I had on hand. I know it seems like a lot of sugar (way more than I'd usually have in a recipe!), but this makes a lot of chutney, and as it's a condiment you only use a spoonful or two of the. Tomato Ginger chutney, is an easy side dish for pesarattu, idli and dosa. Recently we visited a restaurant in Singapore. It is an Andhra restaurant and a friend recommended to try the MLA pesarattu in that restaurant.
So that’s going to wrap this up for this special food ginger and tomato chutney recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
