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Spicy Tomato Chutney

December 5, 2015

 

 

 

This condiment goes great alongside most meats, and is also nice with a guacamole and corn chip combo - assuming you've earned that corn chip diversion Make a big batch and give them out as a Christmas gift!
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
⦁    1t cumin seeds
⦁    1t coriander seeds
⦁    1/2t fennel seeds
⦁    3-4cm knob fresh ginger, peeled and sliced
⦁    6 cloves garlic, peeled and chopped
⦁    400g granulated sugar
⦁    500ml white wine vinegar
⦁    1/2t salt
⦁    1/2t chilli powder
⦁    1/2t garam masala
⦁    3 x 400g tinned tomatoes, mashed
⦁    100g golden raisins
Instructions:
1. Grind cumin, coriander and fennel seeds in a spice grinder or pestle and mortar. Add ginger and garlic and process to a paste (you may need to transfer into a food processor for this part). Set aside. 2. Put sugar and vinegar into a saucepan and dissolve over a gentle heat. Add spice paste and all remaining ingredients. Stir well and bring to boil. 3. Turn heat to low and cook gently for 90 mins, stirring often, or until mixture is shiny, thick and pulpy. Stir often during the final 15 mins. 4. Ladle into hot sterilised jars. Chutney will keep for many months providing it is kept covered and refrigerated and the rim of the jar is kept clean.
 

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