Ingredients Jump to Instructions ↓

  1. 1 kg tomato , ripe

  2. 1/20 lb sultanas , roughly chopped

  3. 0.99 lb onions , finely diced

  4. 1/39 lb brown sugar

  5. 1 teaspoon ground coriander

  6. 1 teaspoon ground ginger

  7. 1/2 teaspoon fresh ginger , very finely chopped

  8. 1/4 teaspoon dried chili

  9. 2 garlic cloves , crushed

  10. 3/4 cup vinegar

  11. 2 teaspoons cumin powder

  12. 3 teaspoons turmeric

  13. 1 teaspoon curry powder

Instructions Jump to Ingredients ↑

  1. Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for about 30 seconds, not too long, as the tomatoes will cook and be mushy. Drain tomatoe's, peel and chop them, (I try to remove as many seeds as I can, but this a personal preference) add sultanas to tomatoe's. Finely chop the onions and mix all the ingredients together in a large saucepan and bring them to the boil, stirring continuously so as the mix does not stick to bottom of pan.

  2. When the mix is boiling cover the pan and lower the heat to just simmer the chutney for 80 minutes, stirring occasionally again to make sure it does not stick to the bottom of the pan. Uncover the pan and continue with 3 cooking chutney for a further 15-20 minutes.

  3. Transfer the chutney to clean, sterilized jars and cover the jars immediately with lids.

  4. Allow the chutney to age a few weeks before using. ?


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