Ginger and Tomato Chutney

Ingredients

In the original Indian cuisine, ginger chutney is typically made with a combination of ginger, tamarind, jaggery, and spices. However, in this Apulian adaptation, we replace tamarind and jaggery with ripe tomatoes to create a tangy base that complements the ginger. The spices used in the Apulian version are also adjusted to suit the local flavor profile, incorporating herbs commonly found in Apulian cuisine. We alse have the original recipe for Ginger Chutney, so you can check it out.

• 500g (1.1 lb) ripe tomatoes, diced 500g (1.1 lb) ripe tomatoes, diced
• 50g (1.8 oz) fresh ginger, grated 50g (1.8 oz) fresh ginger, grated
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red chili flakes 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 3g, 0.4g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Heat olive oil in a saucepan over medium heat.
2. 2.
   Add minced garlic and grated ginger to the pan. Sauté for 2 minutes until fragrant.
3. 3.
   Add diced tomatoes, dried oregano, red chili flakes, salt, and black pepper to the pan. Stir well to combine.
4. 4.
   Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally.
5. 5.
   Add white wine vinegar and honey to the pan. Stir and cook for an additional 5 minutes.
6. 6.
   Remove the chutney from heat and let it cool to room temperature.
7. 7.
   Transfer the chutney to a sterilized jar and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Ginger — Use fresh ginger for its intense flavor. Peel the ginger before grating it to remove any fibrous texture.

Tips & Tricks

• Adjust the spiciness by increasing or decreasing the amount of red chili flakes.
• For a smoother texture, blend the chutney using a food processor or blender.
• Serve the chutney alongside Apulian dishes such as focaccia, bruschetta, or grilled vegetables.
• Store the chutney in a sterilized jar in the refrigerator for up to two weeks.
• Experiment with adding other herbs like basil or parsley to customize the flavor.

Serving advice

Serve the Tomato and Ginger Chutney as a condiment alongside Apulian dishes or use it as a spread for sandwiches and wraps. It pairs well with grilled meats, seafood, and cheese.

Presentation advice

Transfer the chutney to a small serving bowl and garnish with a sprig of fresh oregano or a sprinkle of red chili flakes. The vibrant red color of the chutney will add a pop of color to your table.