Recipe of Favorite Ginger and tomato chutney
Ginger and tomato chutney Recipe
Hi, I am Denise. Today, we're going to prepare 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. This time, 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 well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Ginger and tomato chutney is something that I've loved my whole life. They're nice and they look wonderful.
Ginger and tomato chutney is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is easy, it is fast, it tastes yummy. Ginger and tomato chutney is something which I've loved my whole life. They're nice and they look wonderful.
To get started with this 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 cook it.
The ingredients needed to make Ginger and tomato chutney:
- Prepare 1 tablespoon of olive oil.
- Take 1 of medium onion, finely chopped.
- Make ready 1 of garlic clove.
- Take 1 inch of cube of fresh ginger.
- Prepare half of a red chilli (optional) - I left out the seeds but you could include them for more of a kick!.
- Make ready 1 lb of ripe tomatoes - we use a mix of varieties sch as plum and cherry.
- Prepare 1/4 cup of demerara sugar.
- Get 1/4 cup of apple cider vinegar.
- Prepare dash of balsamic vinegar.
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..
So that's going to wrap it up for this exceptional dish ginger and tomato chutney recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let's cook!
