This is an easy store-cupboard chutney. It is an especially handy recipe if you have an abundance of very ripe tomatoes.
Ingredients: (Makes 500 ml/17 fl oz/2 cups)
- 8 garlic cloves, roughly chopped
- 5 cm (2 inch) piece of ginger, roughly chopped
- 2 x 400 g (14 oz) tins chopped tomatoes
- 310 ml (10 fl oz/1¼ cups) clear vinegar
- 350 g (12 oz) palm sugar (jaggery) or soft brown sugar
- 2 tablespoons sultanas
- 2 teaspoons salt
- ¾ teaspoon cayenne pepper
- Chilli powder (optional)
Method:
Combine the garlic, ginger and half the tomatoes in a blender or food processor and blend until smooth. If you don’t have a blender, crush the garlic, grate the ginger and push the tomatoes through a sieve before mixing them all together.
Put the remaining tomatoes, the vinegar, sugar, sultanas and salt in a large, heavy-based saucepan. Bring to the boil and add the garlic and ginger mixture. Reduce the heat and simmer gently for 1½-1¾ hours, stirring occasionally, until the mixture is thick enough to fall off a spoon in sheets. Make sure the mixture doesn’t catch on the base.
Add the cayenne pepper. For a hotter chutney, add a little chilli powder. Leave to cool, then pour into sterilized jars (wash the jars in boiling water and dry them in a warm oven). Store in a cool place, or in the fridge after opening.
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