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 Chutney

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.