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Half an Hour to Preparing 5-Star Ginger and tomato chutney

Wishing to dine Ginger and tomato chutney a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to help you with useful procedures on cooking a Ginger and tomato chutney like a famous chef made.

Ginger and tomato chutney

We hope you got benefit 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 cook that.

To make an extraordinary Ginger and tomato chutney, here are the materials required:

  1. Use 1 tablespoon of olive oil.
  2. Use 1 of medium onion, finely chopped.
  3. Prepare 1 of garlic clove.
  4. Take 1 inch of cube of fresh ginger.
  5. You need half of a red chilli (optional) - I left out the seeds but you could include them for more of a kick!.
  6. Prepare 1 lb of ripe tomatoes - we use a mix of varieties sch as plum and cherry.
  7. You need 1/4 cup of demerara sugar.
  8. Take 1/4 cup of apple cider vinegar.
  9. Prepare dash of balsamic vinegar.

After readying the materials, next you are ready to cook your tasty Ginger and tomato chutney by following the instructions below:

  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.

Recipe : Ginger and tomato chutney

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