Recipe: Delicious Ginger and tomato chutney

Ginger and tomato chutney. 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. I somewhat do not like coriander seeds smell in certain recipes, like I have mentioned in capsicum rice and one more recipe. Tomato Chutney Recipe with step by step photos.

Tomato And Ginger Chutney-Chutney with a combination of ginger and tomatoes. Hindi: tamatar Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Quick and easy delicious chutney made with a combination of tomatoes and ginger. "She just always called it tomato chutney." We put away the pasta, and found some Indian breads. You can cook Ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ginger and tomato chutney

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

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. 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.

Ginger and tomato chutney instructions

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 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. Ginger chutney is one of those dishes. You can store it in a hot case and eat later, and it will still taste as delicious as freshly prepared. Add salt and tomato to it and continue to stir on medium-high flame until the tomato is completely cooked.