Recipe of Favorite Ginger and tomato chutney

Ginger and tomato chutney. Tomato ginger chutney recipe is an easy to make delicious with clean and robust flavors. Tomato ginger chutney is easy to make quick side dish for idli, dosa or pongal. The flavor of ginger in this chutney is so good and compliments the taste of tomatoes very well.

Tomato Ginger chutney, is an easy side dish for pesarattu, idli and dosa. Recently we visited a restaurant in Singapore. It is an Andhra restaurant and a friend recommended to try the MLA pesarattu in that restaurant.

Hello, I am Denise. Today, I will show you a way to make ginger and tomato chutney recipe. Never skip today's recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a little bit more unique. This will be really delicious. Not to mention, it's super satisfying.

Ginger and tomato chutney Recipe

Ginger and tomato chutney is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's easy, it is quick, it tastes delicious. Ginger and tomato chutney is something which I've loved my entire life. They are nice and they look wonderful.

Ginger and tomato chutney is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Ginger and tomato chutney is something that I've loved my entire life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ginger and tomato chutney:

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

So that is going to wrap it up with this special dish ginger and tomato chutney recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let's cook!

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