Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, ginger and tomato chutney. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Ginger and tomato chutney is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Ginger and tomato chutney is something that I have loved my whole life.
Quick and easy delicious chutney made with a combination of tomatoes and ginger. 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.
To get started with this particular recipe, we must 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:
- Prepare 1 tablespoon olive oil
- Get 1 medium onion, finely chopped
- Prepare 1 garlic clove
- Make ready 1 inch cube of fresh ginger
- Make ready half a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
- Make ready 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
- Prepare 1/4 cup demerara sugar
- Make ready 1/4 cup apple cider vinegar
- Get dash balsamic vinegar
Add zing to it by making this spicy and tangy tomato ginger chutney. It is so versatile, you could pair this chutney up with sandwiches, dal rice, chapatis and even as salad dressings (mixed with a bit of water). I learnt this tomato ginger chutney recipe from my lovable sister Radha. Bascially I love to try different side dish for idli, dosa everytime.
Steps 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.
I learnt this tomato ginger chutney recipe from my lovable sister Radha. Bascially I love to try different side dish for idli, dosa everytime. 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.
So that’s going to wrap it up with this exceptional food ginger and tomato chutney recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
