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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 Tips For Living Green And Saving Money Inside the Kitchen.

Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, generally in the kitchen.

Probably the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, but that is not true. Mainly if you make certain the dishwasher is full before starting a cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can raise the amount of money you save.

The kitchen alone gives you many small ways by which energy and money can be saved. It is reasonably straightforward to live green, of course. It’s concerning being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to ginger and tomato chutney recipe. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Ginger and tomato chutney:
  1. Prepare olive oil
  2. Take medium onion, finely chopped
  3. Prepare garlic clove
  4. Get cube of fresh ginger
  5. Get 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. Prepare apple cider vinegar
  9. You need balsamic vinegar
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.

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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