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Ginger and tomato chutney
Ginger and tomato chutney

Before you jump to Ginger and tomato chutney recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living just isn’t that tough. Typically, all it requires is a bit of common sense.

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

The ingredients needed to cook Ginger and tomato chutney:
  1. Provide olive oil
  2. Get medium onion, finely chopped
  3. Provide garlic clove
  4. Provide cube of fresh ginger
  5. Take a red chilli (optional) - I left out the seeds but you could include them for more of a kick!
  6. Get ripe tomatoes - we use a mix of varieties sch as plum and cherry
  7. Prepare demerara sugar
  8. You need apple cider vinegar
  9. Take 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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