Step-by-Step Guide to Make Perfect 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 Foods That Can Make Your Mood Better.

Most of us think that comfort foods are not good for us and that we need to stay away from them. However, if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be completely healthy and it's good for you to consume them. Several foods honestly do improve your mood when you consume them. If you feel a little bit down and in need of an emotional pick me up, try some of these.

Eggs, believe it or not, can be actually terrific at beating back depression. Just be sure that you do not throw away the yolk. When you would like to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, specifically the egg yolks, are full of B vitamins. B vitamins can really help you boost your mood. This is because they increase the function of your brain's neural transmitters (the parts of the brain that dictate how you feel). Try to eat an egg and feel better!

So you see, you don't need to stuff your face with junk food when you are wanting 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 only need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Ginger and tomato chutney:

1. Provide 1 tablespoon of olive oil.
2. Provide 1 of medium onion, finely chopped.
3. Provide 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. Take 1 lb of ripe tomatoes - we use a mix of varieties sch as plum and cherry.
7. Provide 1/4 cup of demerara sugar.
8. Use 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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