1 kg (2 lb) Tomatoes, blanched, peeled and chopped
450 ml (15 fl oz) 2 cups White wine vinegar
2 Onions, finely chopped
1 Tbs Salt
350 g (12 oz) 2 cups Soft brown sugar
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
4 Garlic cloves, finely chopped
4 Dried red chillis, finely chopped (or use 2 tsp hot chilli powder)
12 Whole cloves
2 pieces Cinnamon bark
1/2 tsp Cardamom seeds, crushed
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Tbs Mustard seeds
450 ml (15 fl oz) 2 cups White wine vinegar
2 Onions, finely chopped
1 Tbs Salt
350 g (12 oz) 2 cups Soft brown sugar
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
4 Garlic cloves, finely chopped
4 Dried red chillis, finely chopped (or use 2 tsp hot chilli powder)
12 Whole cloves
2 pieces Cinnamon bark
1/2 tsp Cardamom seeds, crushed
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Tbs Mustard seeds
method
1. Combine all the ingredients together, except the oil and mustard seeds, in a saucepan. Bring to the boil, reduce the heat to moderately low and simmer for 5 hours, stirring occasionally, or until the mixture is thick.
2. Meanwhile, heat the oil in a small frying-pan. Add the mustard seeds and cover. Fry until they begin to pop, then tip the seeds and oil into the saucepan. Cook for a further 15 minutes.
3. Remove from the heat and spoon the chutney into clean, dry jam or preserving jars. Serve when cool, or store, covered with vinegar-resistant paper, in a cool place or in the refrigerator.
2. Meanwhile, heat the oil in a small frying-pan. Add the mustard seeds and cover. Fry until they begin to pop, then tip the seeds and oil into the saucepan. Cook for a further 15 minutes.
3. Remove from the heat and spoon the chutney into clean, dry jam or preserving jars. Serve when cool, or store, covered with vinegar-resistant paper, in a cool place or in the refrigerator.
serving amount
about 40 ml (14 fl oz) 1 3/4 cups
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