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Reference to Producing Tasty Ginger and tomato chutney

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Ginger and tomato chutney

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

To cook an extraordinary Ginger and tomato chutney, here are the ingridients needed:

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

After readying the ingridients, now you are ready to cook your appetizing Ginger and tomato chutney by following the guidances on this section:

  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..

Stir over medium heat until sugar dissolves. Add tomatoes with juices and Discard cinnamon. Rewarm over low heat or bring to room temperature before using. Add vinegar, continue to cook for an additional minute. I learnt this tomato ginger chutney recipe from my lovable sister Radha.

Recipe : Ginger and tomato chutney

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