This is a stunning sauce or spread if you want to use it as a spread. Making a sauce or dipping sauce or a chutney can be somewhat a daunting task if you are not sure what the main ingredient should be. Having an idea on how your invention should taste starts with an ingredient. I say tomatoes are the perfect ingredients to give you that perfect versatile sauce you have been craving for.
Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins. On account of their all round qualities, dieticians and nutritionists often recommend them in cholesterol controlling and weight reduction diet programs. http://www.nutrition-and-you.com/tomato.html)
There is no longer a reason to feel overwhelm when shopping at the supermarket for sauces or dipping sauces because now you have a sauce or chutney that is both hot and sweet and you know exactly what’s in the recipe. Isn’t this better?
Another reason why it is better is the fact that it is a Caribbean dish. You want to feel that you are in the Caribbean? Roast your favorite meat or poultry and enjoy it with Tomato and Ginger Chutney.
This Tomato and Ginger Chutney may be the answer to all your questions. The recipe recommends hot peppers. In the Caribbean the most widely used hot peppers are scotch bonnet or habanero. These hot peppers may be too hot for your taste so the alternative is to use a hot pepper that your taste bud can tolerate.
Enjoy the hot, sweet and spicy Tomato and Ginger Chutney with your next meal.
Tomato and Ginger Chutney
- 4 hot peppers
- 4 garlic cloves
- 1 piece ginger root 2.5 cm (skin removed and chopped)
- 1/4 cup Thai Fish Sauce or Oyster Sauce
- 2 cups diced cherry tomatoes heirloom, and grape on the vine or other preferred juicy tomatoes
- 2 cup brown sugar
- 3/4 cup sherry vinegar or cane vinegar
- In a blender, add hot peppers, garlic cloves, and fish or oyster sauce and ginger root. Blend to a paste. Add half of the diced tomatoes and pureed. In a saucepan, add content from blender, brown sugar and vinegar. Bring to a boil over medium heat and stirring constantly. Lower heat and add the remaining diced tomatoes. Skim and let simmer 45 minutes to 1 hour stirring from time to time. Let cook 15 minutes before adding to sanitized containers. Keep in refrigerator. May be served with poultry or meat or as a spread.