Steps to Make Quick Ginger and tomato chutney

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ginger and tomato chutney. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to first prepare a few ingredients. 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:

1. Make ready olive oil
2. Prepare medium onion, finely chopped
3. Prepare garlic clove
4. Take cube of fresh ginger
5. Take a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
6. Prepare ripe tomatoes - we use a mix of varieties sch as plum and cherry
7. Take demerara sugar
8. Take apple cider vinegar
9. Take 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’s going to wrap this up with this special food ginger and tomato chutney recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!