Ginger and tomato chutney
Ginger and tomato chutney

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ginger and tomato chutney. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Ginger and tomato chutney is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Ginger and tomato chutney is something which I’ve loved my entire life. They’re nice and they look wonderful.

Add tomatoes with juices and cinnamon. Stir in the jalapeño; transfer to a bowl to. Ladle the chutney into the sterilised jars, cool slightly, and add a waxed disc to each. Tomato and Ginger Chutney may be the answer to all your tasty questions.

To get started with this particular recipe, we have to first prepare a few components. You can cook ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you can achieve it.

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

Make a second tempering by adding the remaining oil to a small frying pan, when very hot, add the mustard seeds, curry leaves and dried chillies. Tomato Ginger chutney, is an easy side dish for pesarattu, idli and dosa. Recently we visited a restaurant in Singapore. It is an Andhra restaurant and a friend recommended to try the MLA pesarattu in that restaurant.

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.

Recently we visited a restaurant in Singapore. It is an Andhra restaurant and a friend recommended to try the MLA pesarattu in that restaurant. They served a tomato chutney with this pesarattu and it tasted very nice. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Pair with some rice or savour it with a paratha.

So that is going to wrap it up for this exceptional food ginger and tomato chutney recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!