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Ginger and tomato chutney
Ginger and tomato chutney

Before you jump to Ginger and tomato chutney recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some improvements. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

A lot of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Natural living is definitely something we can all do, without difficulty. It’s related to being functional, more often than not.

We hope you got insight from reading it, now let’s go back to ginger and tomato chutney recipe. To make ginger and tomato chutney you only need 9 ingredients and 6 steps. Here is how you cook that.

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

Being a South Indian, most of the days, our breakfast would be either idli or dosa. So I keep thinking and searching for varieties of side dishes and that too I pay special. Spoon this tomato-ginger chutney over grilled sirloin steak as a topping. In a medium saucepan, heat oil over medium. This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger and jalapeño.

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