Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 4 cups
Difficulty level: 3 out of 4
10 Ingredients
- 2 cloves garlic, sliced
- 1kilograms ripe tomatoes
- 1 large onion
- 1teaspoons chilli flakes
- 2teaspoons ground ginger
- 1tablespoons ground turmeric
- 2/3 cup white wine vinegar
- 35grams pickling spice
- 2tablespoons olive oil
- 1/3 cup brown sugar
Method
Step 1 of 3
Using a small sharp knife, make a cut in the skin of each tomato and place in a bowl. Cover with boiling water and set aside for 5 minutes.
Step 2 of 3
Meanwhile, heat oil in a pan over medium heat. Add onion, pickling spice and garlic and cook, stirring frequently, for 5 minutes or until onion has softened. Stir in remaining spices and cook for 1 minute.
Step 3 of 3
Drain tomatoes, remove skin and chop. Add to pan with vinegar and sugar, increase heat and bring to the boil. Reduce heat to low and simmer for 11/2 hours or until thick. Transfer to clean, dry jars. Seal and label. Note: This chutney can be kept in the pantry for about 6 weeks. Once opened, store in the fridge.
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