Ginger and tomato chutney
Ginger and tomato chutney

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, ginger and tomato chutney. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ginger and tomato chutney is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Ginger and tomato chutney is something which I have loved my whole life.

Product Development To Large Scale Production & Everything In Between. From What Goes In The Bottle To What Is On The Jar. Switch to HIGH and stir until the sugar has dissolved. Add all the other ingredients and stir well.

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

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. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, coriander, chilli powder, sugar and salt.

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.

They served a tomato chutney with this pesarattu and it tasted very nice. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, coriander, chilli powder, sugar and salt. Have a go yourself and make one of our chutney recipes made with tomatoes, apples, pears, rhubarb and runner beans. Indian restaurant Dishoom's green vada chutney is super-fresh, slightly spicy and goes well with fried. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.

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