Easiest Way to Make Quick 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 Your Overall Health Can Be Affected By The Foods You Choose To Eat.

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Furthermore when it comes to having a dessert soon after your meals you should think about having various citrus fruits. Along with vitamin C, you will realize that there are lots of other health benefits that you will find in these kinds of fruits. A thing you really should try for one of your desserts will be to mix coconut with orange sections and top the mixture off with a teaspoon of honey.

For people who want to begin living a much healthier life the tips above are able to help you do that. Also if you cut out all the refined food that you should not be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to ginger and tomato chutney recipe. You can have ginger and tomato chutney using 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Ginger and tomato chutney:

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