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Recipe of Any-night-of-the-week Ginger and tomato chutney

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Ginger and tomato chutney

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Make smart choices when grocery shopping. Making good decisions when buying food means that you'll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to go to your house and make something from your kitchen. Make sure that what you have on hand is healthful. This makes it effortless to have a good meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

There are plenty of things you can pursue to become healthy. Not all of them necessitate fancy gym memberships or restrained diets. You can do little things every day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. A good amount of physical activity each day is also important. Remember: being healthy and balanced isn’t just about losing weight. You want your body to be powerful too.

We hope you got benefit from reading it, now let's go back to ginger and tomato chutney recipe. To cook ginger and tomato chutney you need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ginger and tomato chutney:

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

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