Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, ginger and tomato chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tomato Chutney Recipe with step by step photos. Quick and easy delicious chutney made with a combination of tomatoes and ginger. Onion tomato chutney with ginger and dry coriander seeds flavour.

Ginger and tomato chutney is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Ginger and tomato chutney is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ginger and tomato chutney:

1. Prepare 1 tablespoon olive oil
2. Get 1 medium onion, finely chopped
3. Prepare 1 garlic clove
4. Make ready 1 inch cube of fresh ginger
5. Take half a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
6. Prepare 1 lb ripe tomatoes - we use a mix of varieties sch as plum and cherry
7. Make ready 1/4 cup demerara sugar
8. Get 1/4 cup apple cider vinegar
9. Get dash balsamic vinegar

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. So I keep thinking and searching for varieties of side dishes and that too I pay special.

Steps 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.

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. Add tomatoes, vinegar, sugar, salt, and raisins. Cool completely and serve as a condiment. I like this chutney with grilled steak and chicken. 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.

So that is 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’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!