Spicy Tomato Chutney
Turmeric, cumin, mustard and cayenne pepper all add spice to this intense, easy-to-make chutney. Stir a dollop into curry as it is cooking to add even more flavour, then serve the chutney on the side for extra spice.
- 2 1⁄4 kg tomatoes
- 5 onions, chopped
- 3 cloves garlic, crushed
- 2 tablespoons mustard powder
- 1 tablespoon salt
- 1 tablespoon chopped fresh ginger
- 1 tablespoon cumin seeds
- 2 teaspoons ground turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon ground cayenne pepper
- 1 cup (250 ml) cider vinegar
- Makes eight 250 ml jars
- In a very large, heavy-based, non-metallic saucepan, combine all the ingredients. Bring the mixture to a boil over medium–high heat; reduce the heat to low and gently simmer, uncovered and stirring occasionally, for 50–60 minutes, until thickened.
- Spoon the chutney into eight warm, sterilised, wide-mouthed 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover the jars and process for 10 minutes in boiling water.
- Cool, label, date and store in a cool, dark place; the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.