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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 Green Living In The Cooking area Could save you Cash.

Remember when the only people who cared about the natural environment were tree huggers along with hippies? Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. Each and every family must start making changes that are environmentally friendly and they should do this soon. Keep reading for some ways to go green and save energy, largely in the kitchen.

Perhaps 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 utilizes 75% more energy will stimulate you to use the microwave more. Countertop appliances will certainly boil water as well as steam vegetables faster than your stove, and use a lot less electricity. Many people incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Especially if you make certain the dishwasher is full before starting a cycle. Preserve even more money by air drying or cool drying your dishes as an alternative to heat drying them.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not that difficult. A lot of it truly is merely making use of common sense.

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 do it.

The ingredients needed to cook Ginger and tomato chutney:
  1. Take olive oil
  2. Provide medium onion, finely chopped
  3. You need garlic clove
  4. Prepare cube of fresh ginger
  5. Take a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
  6. Get ripe tomatoes - we use a mix of varieties sch as plum and cherry
  7. Take demerara sugar
  8. Take apple cider vinegar
  9. Take 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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