Indian tomato chutney

Indian tomato chutney

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
60ml olive oil
1 teaspoon brown mustard seeds
2 onions, chopped
4 garlic cloves, finely chopped
2kg tomatoes, thickly sliced
2cm piece of fresh turmeric, grated
or 2 teaspoons ground turmeric
6 curry leaves
345g caster sugar
375ml white vinegar

Method

  1. Heat the oil in a large saucepan over medium heat. Fry the mustard seeds for 1 minute, until beginning to pop, then add the onion and garlic and fry for 5 minutes, stirring, until the onion is soft.
  2. Add the remaining ingredients and bring to the boil, stirring until the sugar dissolves. Simmer for 30–40 minutes, until thickened.
  3. Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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