Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, ginger and tomato chutney. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Ginger and tomato chutney is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Ginger and tomato chutney is something that I have loved my whole life.
Onion tomato chutney with ginger and dry coriander seeds flavour. I have added tamarind for extra tangy chutney that goes well with idli, dosa. Full video, step by step preparation.
To begin with this 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 can achieve that.
The ingredients needed to make Ginger and tomato chutney:
- Make ready 1 tablespoon olive oil
- Take 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!
- Prepare 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
- Prepare 1/4 cup demerara sugar
- Prepare 1/4 cup apple cider vinegar
- Take dash balsamic vinegar
Heat two tablespoons of the oil in a pan, when hot add the asafoetida and red chilli powder, allow the mixture to sizzle and add the ginger, cook for two minutes. Add tomatoes, vinegar, sugar, salt, and raisins. Cool completely and serve as a condiment. I like this chutney with grilled steak and chicken.
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.
We scooped up the stuff, bite by bite, tasting the tomatoes' rich depth When the garlic is softened and maybe a little blistered, add the ginger and cook, stirring, for a minute or two, until you can smell it. This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger and jalapeño. 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.
So that’s going to wrap it up with this exceptional food ginger and tomato chutney recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
