Best Ginger Tomato Chutney Recipes

SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS

Steps:

• Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
• Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
• Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.

GINGER-TOMATO CHUTNEY

Steps:

• Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

TOMATO-GINGER CHUTNEY

Steps:

• In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY

Steps:

• Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
• Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil - you'll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
• To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
• Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.

THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY

Steps:

• Melt butter in heavy, large skillet over medium-high heat.
• Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
• Stir in curry powder.
• Add Marsala.
• Boil until liquid is slightly reduced, about 2 minutes.
• Add stock, fish sauce, and curry paste.
• Simmer until liquid is slightly reduced, about 5 minutes.
• Add coconut milk; simmer until slightly thickened, about 3 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
• Drain well.
• Return pasta to pot.
• Pour sauce over pasta.
• Stir in crabmeat.
• Season to taste with salt and pepper.
• Transfer pasta to large bowl.
• Sprinkle with basil.
• Serve with chutney.

TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY

Steps:

• For marinade:
• Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
• For chutney:
• Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. Serve with chutney.

GINGER-TOMATO CHUTNEY

Steps:

• Combine vinegar, brown sugar, and ginger in a small saucepan.
• Stir over medium heat until sugar dissolves.
• Add tomatoes with juices and cinnamon.
• Bring mixture to a boil.
• Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
• Discard cinnamon.
• Note: Chutney can be prepared 2 days ahead.
• Cover and refrigerate.
• Rewarm over low heat or bring to room temperature before using.

TOMATO-GINGER CHUTNEY

Steps:

• 1. Get a heavy-bottomed saucepan warm over medium to medium-low heat and add the oil. Swirl it around the pan. When the oil moves around the pan as easily as water, add the garlic, flipping it every few moments so that it cooks without too much browning. The longer it cooks without browning, the smoother and cleaner the flavor will be. When the garlic is softened and maybe a little blistered, add the ginger and cook, stirring, for a minute or two, until you can smell it. 2. Add the onions, stirring them constantly. Don't let them brown either. Watch how they change, from opaque to translucent. You're softening them, releasing the juices and sugars without caramelizing them. I know everyone loves caramelizing things, how bold and complex those flavors become, but by keeping those flavors in line here, the ginger and tomato can shine. Taste a piece. When it's soft -- hardly any snap left -- give the pan a pinch of salt and pepper. 3. Add the tomatoes and stir to mix well. Add another couple of pinches of salt and pepper, until it tastes OK, but a little under-seasoned. Turn up the flame to get it all boiling, then turn it back down, until the tomato is bubbling gently. Partially cover the pan, and go have charming conversation. It's best if you can come back to check on the pan every once in a while, to give it a stir and check on the heat level. 4. Let it ride in the pan until the liquid has cooked off and you're left with a tight, almost pasty chutney, maybe 30 minutes total. Give it a taste. Does it need more salt? Give it another taste, and notice how the ginger flavor plays a little hide-and-seek with the tomato, a lovely little trick.

GINGER & TOMATO CHUTNEY

Steps:

• Heat oil in a sauce pan to medium heat and add onion. Cook for 4 minutes. Add garlic and ginger. Cook for another 2-3 minutes. Add tomatoes, vinegar, sugar, salt, and raisins. Simmer, stirring occasionally until thickened (about 30-40 minutes).
• Cool completely and serve as a condiment.
• I like this chutney with grilled steak and chicken.

TOMATO GINGER CHUTNEY

Steps:

• 1. Put the garlic, ginger and 1/2 cup of the vinegar into an electric blender and process at high speed to a rough puree. 2. In a 4-quart, heavy-bottomed non-reactive pan, put the puree, the tomatoes, the rest of the vinegar, the sugar, salt and cayenne pepper. 3. Bring to a brisk simmer and cook gently UNCOVERED, stirring occasionally, for about 1 1/2 to 2 hours or until the chutney becomes thick. You may need to lower the heat as the liquid reduces and be sure to scrape the base of the pan, as that is where the chutney starts to stick. 4. Remove from the heat and add the golden raisins. Stir through and set aside to cool.