Ginger and tomato chutney
Ginger and tomato chutney

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, ginger and tomato chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Ginger and tomato chutney is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Ginger and tomato chutney is something which I have loved my whole life.

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

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.

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.

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. They served a tomato chutney with this pesarattu and it tasted very nice. Heat gently stirring until the sugar has dissolved.

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