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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.

Alright, don’t linger, let’s course of action this ginger and tomato chutney formula with 9 substances which are absolutely easy to have, and we have to process them at the very least through 6 measures. You should commit a while on this, so the resulting food could be perfect.

Composition - Ginger and tomato chutney:

1. Need 1 tablespoon - olive oil
2. Give 1 medium onion, finely chopped
3. Need 1 garlic clove
4. Give 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. Need 1 lb for ripe tomatoes - we use a mix of varieties sch as plum and cherry
7. Give 1/4 cup of demerara sugar
8. Get 1/4 cup apple cider vinegar
9. Prepare 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.

Ginger and tomato chutney how to cook:

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.

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