Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, ginger and tomato chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Ginger and tomato chutney is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Ginger and tomato chutney is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to 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:
- Take 1 tablespoon olive oil
- Prepare 1 medium onion, finely chopped
- Get 1 garlic clove
- Prepare 1 inch cube of fresh ginger
- Take 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
- Take 1/4 cup demerara sugar
- Get 1/4 cup apple cider vinegar
- Take dash balsamic vinegar
It takes a little bit of patience to prepare this chutney, but its worth the effort. I learnt this tomato ginger chutney recipe from my lovable sister Radha. Bascially I love to try different side dish for idli, dosa everytime. Being a South Indian, most of the days, our breakfast would be either idli or dosa.
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.
So I keep thinking and searching for varieties of side dishes and that too I pay special. Serve this chutney with an entree, cold as a party dip, as a spread for sandwiches, or on crostini. 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. "She just always called it tomato chutney." We put away the pasta, and found some Indian breads. 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. Tomato ginger chutney recipe is an easy to make delicious with clean and robust flavors.
So that’s going to wrap it up for this exceptional food ginger and tomato chutney recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
