Step-by-Step Guide to Make Super Quick Homemade Ginger and tomato chutney - Logo collection for you

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Before you jump to Ginger and tomato chutney recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us have been conditioned to think that comfort foods are bad and must be avoided. Often, if your comfort food is candy or some other junk food, this holds true. Otherwise, comfort foods can be extremely nutritious and good for you. There are some foods that, when you consume them, may improve your mood. When you feel a little down and need an emotional boost, test out a few of these.

Eggs, would you believe, are wonderful for helping you fight depression. Just make sure that you do not throw away the egg yolk. The egg yolk is the most crucial part of the egg iwhen it comes to helping raise your mood. Eggs, especially the egg yolks, are full of B vitamins. B vitamins can be great for raising your mood. This is because they help in bettering the function of your neural transmitters, the components of your brain that control your mood. Consume an egg and cheer up!

You can see, you don't need junk food or foods that are bad for you to feel better! Try a few of these hints instead.

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 cook Ginger and tomato chutney:

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