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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 Methods To Live Green And Spend less Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Read on for some approaches to go green and save energy, mainly in the kitchen.

You may well prefer cooking with your oven, but using a microwave instead will cost you way less money. When you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. Many individuals incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is especially effective when it’s full before a cycle is started. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all perform, without difficulty. It’s concerning being functional, most of the time.

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 do that.

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

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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