Best Idea to Producing Yummy Ginger and tomato chutney
Wishing to dine Ginger and tomato chutney a 5-star restaurant's, but for some causes are not able to go to restaurants. This site gonna help you with useful instructions on producing a Ginger and tomato chutney like a famous chef made.
We hope you got benefit from reading it, now let's go back to ginger and tomato chutney recipe. To make ginger and tomato chutney you only need 9 ingredients and 6 steps. Here is how you cook it.
To make an extraordinary Ginger and tomato chutney, below are the ingridients needed:
- Use 1 tablespoon of olive oil.
- Get 1 of medium onion, finely chopped.
- You need 1 of garlic clove.
- You need 1 inch of cube of fresh ginger.
- You need half of a red chilli (optional) - I left out the seeds but you could include them for more of a kick!.
- Provide 1 lb of ripe tomatoes - we use a mix of varieties sch as plum and cherry.
- Prepare 1/4 cup of demerara sugar.
- Use 1/4 cup of apple cider vinegar.
- Get dash of balsamic vinegar.
After readying the materials, now you are good to make your appetizing Ginger and tomato chutney by following the instructions below:
- 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..
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. Heat gently stirring until the sugar has dissolved. Stir occasionally to begin with and then more frequently as the cooking time goes on to. Place the roughly chopped chillies, shallots, ginger and garlic in a blender and blitz to form a smooth paste.
Recipe : Ginger and tomato chutney
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