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Tomato and ginger chutney

By October 09, 2015 , , ,

There's nothing more satisfying than making chutneys and jams from your own produce. It's also a great way of preserving the season for a bit longer without losing the flavour. 

1kg tomatoes roughly chopped
1 inch ginger grated
2 red onions chopped
3 cloves garlic chopped
100ml cider vinegar
100g brown sugar
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon brown mustard seeds
1 teaspoon salt
1/2 teaspoon whole black pepper corns
oil for frying the onions and garlic
1 teaspoon tomato purée

Sauté the onion on a low heat until soft, add the garlic and cook out for a further 5 minutes
Add the grated ginger
In a sauce pan toast the coriander, mustard, cumin and pepper on a medium heat for about 5 minutes
Place the spice mix in a mortar and pestle and adding the salt, grind to a relatively fine powder
Add the spice mix to the pan with the onions and ginger and cook for 5 mins
Add the tomatoes, vinegar, purée and sugar and stir well
Bring to the boil for 10 mins stirring constantly
Lower to a medium heat and cook for a further 30 minutes allowing the mixture to reduce keep stirring to ensure the chutney does not stick to the bottom of the pan and burn
If it is still not thick enough continue to cook till it reaches a jam like consistency
Pour into sterilised jars and place the lids on quickly

After one month the chutney is ready to use
It goes really well with strong hard cheeses

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