Hey everyone, it’s me again, Dan, welcome to my 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 bit tasty. This is gonna smell and look delicious.
Ladle the chutney into the sterilised jars, cool slightly, and add a waxed disc to each. Add tomatoes with juices and cinnamon. Recently we visited a restaurant in Singapore.
Ginger and tomato chutney is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Ginger and tomato chutney is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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:
- Take 1 tablespoon olive oil
- Get 1 medium onion, finely chopped
- Get 1 garlic clove
- Prepare 1 inch cube of fresh ginger
- Prepare half a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
- Prepare 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
- Prepare 1/4 cup demerara sugar
- Make ready 1/4 cup apple cider vinegar
- Make ready dash balsamic vinegar
In this tomato ginger chutney I like to add a good amount of ginger. While the chutney is still hot, decant into hot, sterilised jars and seal. I love tomato chutney, will be bookmarking this to try. I made some idli on Diwali day and made some chicken curry to go with the idli.
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 absolutely love idli since my childhood days! Will be trying out your Ginger Tomato Chutney one of this days! BTW, I keep getting "Test Post" under your blog name at my side-bar's Blog List. j&l green tomato and ginger chutney Invaluable for salvaging unripened tomatoes, cleverly spiced with Buderim Ginger Glacè Ginger or Naked Ginger. This chutney is delicious and designed to enhance many a savoury dish, with its piquant and spicy flavour. In a saucepan, mix the tomatoes, apple, onion and garlic clove, sugar, ginger, turmeric, sultanas and white wine vinegar.
So that’s going to wrap it up for this special food ginger and tomato chutney recipe. Thank you very much for reading. I am confident that you can 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, colleague and friends. Thank you for reading. Go on get cooking!
