Recipe of 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 The Basics of Being Healthy.

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Walk up the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, using the stairs is a excellent way to get some extra exercise. Even if you do live or work on one of the top floors, you can still get out of the elevator early and climb up the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of getting exercise on the stairs. Even just a single flight of stairs, when walked up or down a few times a day--can be a great boost to your system.

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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 achieve that.

The ingredients needed to make Ginger and tomato chutney:

1. Use 1 tablespoon of olive oil.
2. You need 1 of medium onion, finely chopped.
3. Take 1 of garlic clove.
4. Get 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. 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. Get 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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