Saturday, February 18, 2012

Garlic-Tomato Chutney

So, the vegie patch is a gift that keeps on giving. I still have a million zucchinis, but today I picked 4kgs of tomatoes. What to do?? Make a chutney! This one is totally delicious, but does not make a great amount. With this recipe (plus an added 1/4 of ingredients due having just over 2 kg to spare for this recipe) I made only 6 medium size jars.

Garlic-Tomato Chu

2 kg tomatoes, roughly chopped

20 garlic cloves, peeled & roughly chopped

2 tbsp chopped fresh ginger

½ cup raisins

1½ cups sugar

1 tbsp salt

2 chillies, seeds removed & chopped.

Zest & juice of 1 lemon

½ tsp cumin seeds

½ tsp fennel seeds

½ t2p fenugreek

1½ cups white wine vinegar

  1. Combine all the ingredients in a large pan.
  2. Bring to the boil & simmer for about 1 ½ hours, or until the chutney is thick, stirring frequently.
  3. Spoon into hot sterilised jars & seal.
  4. The cooking time will depend on how watery the tomatoes are.

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