How to Prepare Any-night-of-the-week Ginger and tomato chutney

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Before you jump to Ginger and tomato chutney recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Most of us believe that comfort foods are bad for us and that we need to avoid them. Often, if your comfort food is basically candy or other junk foods, this can be true. Other times, however, comfort foods can be totally nourishing and it's good for you to eat them. Some foods actually do boost your mood when you consume them. When you feel a little down and are needing an emotional pick-me-up, try some of these.

It's not difficult to fight your bad mood when you consume grains. Barley, quinoa, millet, teff, etc are all great for helping you be in a happier state of mind. These grains fill you up better and that can help improve your moods as well. Feeling starved can truly bring you down! The reason these grains elevate your mood is that they are easy for your body to digest. You digest these foods faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

So you see, you don't need to eat junk food or foods that are bad for you to feel better! Go with these tips instead!

We hope you got insight from reading it, now let's go back to ginger and tomato chutney recipe. To cook ginger and tomato chutney you need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Ginger and tomato chutney:

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

Instructions 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..

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