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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 Cooking area Can save you Money.

Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, generally in the kitchen.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The correct 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 clean, which means that the motor needs to operate less frequently, will also save electricity.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is definitely something we can all perform, without difficulty. It’s concerning being practical, more often than not.

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

The ingredients needed to prepare Ginger and tomato chutney:
  1. Use olive oil
  2. Get medium onion, finely chopped
  3. You need garlic clove
  4. Use 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. Provide ripe tomatoes - we use a mix of varieties sch as plum and cherry
  7. Use demerara sugar
  8. Prepare apple cider vinegar
  9. Get 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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