Tomato and chilli chutney

 

Give your sandwiches and snacks a little zing with this delicious homemade chutney recipe by Jenni Carroll. You’ll never have just butter and vegemite again!

			Ingredients 2kg large tomatoes, cored 12 cloves garlic, peeled 1 tablespoon fresh ginger, grated 12 small fresh red chillies, seeds and stems removed 2 tablespoons mustard seeds ¾ cup red wine vinegar 11/2 cups raw sugar 1 tablespoon ground cumin 1 tablespoon turmeric 1/2 cup Vietnamese mint or coriander, chopped Olive oil to brush over tomatoes

Method

1. Brush the tomatoes with the olive oil and bake them in a moderate oven for about 30 minutes or until they are soft and the skins slip off easily.
2. Blitz the garlic, chillies, ginger and mustard seeds in a food processor until they are well chopped and combined.
3. Put the mixture in a large, heavy-based pan, add the tomatoes, vinegar, sugar, turmeric and cumin and simmer for about two hours, stirring frequently until the mixture is thick.
4. Stir in the Vietnamese mint or coriander leaves.
5. Spoon the chutney into hot, sterilised jars and seal them immediately. When the jars are cool, label and date them.

It should keep unopened for six months, but should be used within six weeks of opening.