Practical Way to Serving Extraordinary Ginger and tomato chutney
Wishing to eat Ginger and tomato chutney a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with helpful ways on preparing a Ginger and tomato chutney like a famous chef made.
We hope you got insight 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 prepare an unforgettable Ginger and tomato chutney, below are the ingridients required:
- You need 1 tablespoon of olive oil.
- You need 1 of medium onion, finely chopped.
- Use 1 of garlic clove.
- Prepare 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!.
- You need 1 lb of ripe tomatoes - we use a mix of varieties sch as plum and cherry.
- Prepare 1/4 cup of demerara sugar.
- Take 1/4 cup of apple cider vinegar.
- Provide dash of balsamic vinegar.
After preparing the materials, next you are ready to make your tasty Ginger and tomato chutney by following the procedures 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..
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. They served a tomato chutney with this pesarattu and it tasted very nice. Heat gently stirring until the sugar has dissolved.
Recipe : Ginger and tomato chutney
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