Best 7 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.

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.

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.

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.