From taste.com
- 2kg ripe tomatoes
- 1 clove
- 1 tsp cumin seeds
- Olive oil
- 1/2 tsp black mustard seeds
- 3 small green chillies, halved, seeded
- 2 garlic cloves, grated
- a thumb size piece of ginger, grated
- 1/2 bunch coriander, leaves picked, stalks chopped
- 5 fresh or dried curry leaves
- 1 red onion
- 150g brown sugar
- 200ml cider vinegar
- Juice of 1 lime
- Peel the tomatoes and cut in half, squeeze out pips and discard. Chop flesh into chunks.
- Grind clove, cumin and 1 tsp salt in a mortar and pestle.
- Heat
a stainless steel pan big enough to hold all the ingredients, and pour
in a splash of oil. Add mustard seeds and when they pop, add ground
spices, chilli, garlic, ginger, coriander stalks and curry leaves. Stir
briefly, then add onion and cook over low heat for 4 minutes until onion
is soft and light brown.
- Add tomatoes and
cook for 10 minutes or until they break down into mush. Add sugar and
vinegar, bring to the boil, then simmer gently over medium-low heat
until thickened.
- Season with salt, pepper
and lime juice and stir in coriander leaves. Eat straight away or spoon
it into sterilised jars, closed tightly and turned upside down. Cool.
(This will preserve the chutney and it'll then keep in a cool place for a
month or two).
Labels: preserves
