Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ginger and tomato chutney. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Ginger and tomato chutney is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Ginger and tomato chutney is something which I have loved my entire life. They are nice and they look wonderful.
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. Quick and easy delicious chutney made with a combination of tomatoes and ginger.
To get started with this particular recipe, we must first prepare a few components. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ginger and tomato chutney:
- Take 1 tablespoon olive oil
- Prepare 1 medium onion, finely chopped
- Prepare 1 garlic clove
- Prepare 1 inch cube of fresh ginger
- Prepare half a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
- Get 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
- Take 1/4 cup demerara sugar
- Get 1/4 cup apple cider vinegar
- Prepare dash balsamic vinegar
This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger and jalapeño. A medley of fresh Roma tomatoes, Granny Smith apple, white onion and ginger root create a sweet and savory chutney. Combine half of the tomatoes, apple, onion, garlic and ginger root into the Vitamix container in the order listed and secure lid. Tomato And Ginger Chutney-Chutney with a combination of ginger and tomatoes.
Instructions to make Ginger and tomato chutney:
- Heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 10 minutes on a low heat until softened.
- 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.
- 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.
- Once the chutney is cooked and while still hot, remove the jars from the oven carefully and fill with the chutney.
- 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.
- 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.
Combine half of the tomatoes, apple, onion, garlic and ginger root into the Vitamix container in the order listed and secure lid. Tomato And Ginger Chutney-Chutney with a combination of ginger and tomatoes. Hindi: tamatar Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Add vinegar, continue to cook for an additional minute. Tomato Chutney Recipe with step by step photos.
So that’s going to wrap this up for this exceptional food ginger and tomato chutney recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
