Easiest Way 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 Techniques To Live Green Plus Spend less Money In The Kitchen.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you a lot less money. As soon as you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water or steam vegetables faster than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. You get the maximum energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that hard. It's related to being functional, usually.

We hope you got insight 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 cook it.

The ingredients needed to prepare Ginger and tomato chutney:

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

Steps 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..

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. Spoon this tomato-ginger chutney over grilled sirloin steak as a topping. In a medium saucepan, heat oil over medium. This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger and jalapeño.

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