spiced tomato chutney
From capedread 15 years ago
- 70 minutes to make
- Serves 14
a great way to use up all those tomatoes from the garden. you can also add raisins if you wish. will make 4x 454g (1lb) and 1x227g (8oz) jars
Ingredients
- 1.8kg (4lb) green or firm red tomatoes shopping list
- 500g (1lb 2oz) spring onions shopping list
- 20g (3/4oz) root ginger, peeled and grated shopping list
- 2 green chillies, deseeded and finely chopped shopping list
- 8 cardamom seeds lightly crushed shopping list
- 1 tbs mustard seeds shopping list
- 570ml (1 pint) cider vinegar shopping list
- 450g (1lb) granulated sugar shopping list
- 2 tsp sea salt shopping list
How to make it
- core tomatoes and chop coursley
- chop spring onions, small
- place all ing. except for last 2 into a saucepan
- simmer quite fast for first half hour, uncovered stirring occasionally
- when tomatoes collapse and mix is thick enough to eat with a fork add sugar and salt, stirring until fully dissolved
- ( the mix will get thinner )
- simmer for another half hour stirring occasionally , don't boil too hard or it may caramalise at the bottom.
- when it is almost as thick as before, turn off the heat, let stand for 5 min.
- stir and pot in hot sterilized jars.
People Who Like This Dish 3
- tuilelaith Columbia, MO
- elgab89 Toronto, CA
- clbacon Birmingham, AL
- capedread Peterborough. Cambridgeshire, GB
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