Ginger and tomato chutney

Name: How to cook Ginger and tomato chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 jar
Cuisine: Us

Introduce

Chef :

Susy Wall

Ginger and tomato chutney

I grew tomatoes for the first time this year - lockdown has inspired so many people to grow their own and I was no exception! So, now I have lots of lovely, sweet tomatoes that need to be eaten and, as chutney making is new to me, I thought I'd give it a go. We haven't tried it at it's best yet but it tasted great straight from the saucepan! #MyCookbook

Ingredient

Food ration :

1 jar

Cooking time :

45 minutes plus cooling

1 tablespoon

olive oil

medium onion, finely chopped

garlic clove

1 inch

cube of fresh ginger

half

a red chilli (optional) - I left out the seeds but you could include them for more of a kick!

1 lb

ripe tomatoes - we use a mix of varieties sch as plum and cherry

1/4 cup

demerara sugar

1/4 cup

apple cider vinegar

dash

balsamic vinegar

Cooking instructions

* Step 1

Heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 10 minutes on a low heat until softened.

* Step 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.

* Step 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.

* Step 4

Once the chutney is cooked and while still hot, remove the jars from the oven carefully and fill with the chutney.

* Step 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.

* Step 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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