How to Make Award-winning Ginger and tomato chutney

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ginger and tomato chutney. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ginger and tomato chutney is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Ginger and tomato chutney is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ginger and tomato chutney:

1. Prepare 1 tablespoon olive oil
2. Get 1 medium onion, finely chopped
3. Get 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. Make ready 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
7. Take 1/4 cup demerara sugar
8. Take 1/4 cup apple cider vinegar
9. Take dash balsamic vinegar

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.

So that is going to wrap it up for this exceptional food ginger and tomato chutney recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!