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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 Ways To Live Green And Conserve Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That has fully 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 fix the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your cooking area more green.

Perhaps the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. As soon as you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, however that is definitely not true. Especially if you ensure that the dishwasher is full before starting a cycle. Conserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all do, without difficulty. Largely, all it requires is a little common sense.

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 it.

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

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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