Ingredients
| 2.5kg canned, chopped tomatoes in juice (6 cans of 400g each) or 2.5kg fresh tomatoes, peeled | |
| 9-10g dried chillies, including seeds (about 20 chillies) | |
| 70g prepared minced garlic | |
| 70g prepared minced ginger | |
| 2 teaspoons ground cumin | |
| 2 teaspoons salt | |
| 2 teaspoons whole cumin seeds | |
| 10cm cinnamon stick | |
| ½ teaspoon ground cloves | |
| 750ml malt vinegar | |
| 1.6kg sugar |
This chutney is more of a tomato chilli jam rather than a chutney and is a personal favourite. Over the years I’ve reduced the sugar content considerably, which has enhanced the flavour. It’s a very popular addition to a cheeseboard, or try it in your favourite sandwich, burger or banh mi.
View the recipe collection here
Instructions
| 1. | If using fresh tomatoes, pour boiling water over them to cover and leave 3–4 minutes. |
| 2. | The skins should then slip off. Remove cores if necessary and chop roughly. |
| 3. | Transfer the tinned or fresh peeled tomatoes to a jam pan or extra-large saucepan over a medium heat. |
| 4. | Chop the dried chillies finely and stir into the tomatoes with all the remaining ingredients and bring to simmer point. |
| 5. | Simmer uncovered until the mixture reaches a jam-like consistency (approximately 1½ hours), stirring regularly. |
| 6. | Test for doneness by placing a small amount on a freezer-cooled saucer. |
| 7. | Leave for a minute or two then nudge with a finger. If the surface wrinkles, it’s ready for bottling. |
| 8. | Discard the cinnamon stick. Pour into hot, sterilised jars and seal with hot, sterilised screw-on metal lids. |
Relish: Chutneys,
relishes, preserves,
sauces & dips from
around the world,
by Rowan Bishop,
photography by
Carolyn Robertson,
published by Bateman
Books, RRP $45.