Tomato & Ginger Chutney
Tomato & Ginger Chutney
Ideal to eat immediately or to leave to mature, this chutney is tasty yet subtle.
Ingredients
- 300 ml white wine vinegar
- 300 g Caster Sugar
- 100 g golden sultanas
- 1 kg ripe tomatoes washed and roughly chopped
- 2 cloves of garlic crushed
- 4 cardamom pods
- 2 bay leaves
- 1 tsp whole coriander seeds
- 2 large onions diced
- 2 tbs shredded ginger
- 2 tsp chopped thyme
- 6 tbs tomato puree
- Salt and freshly cracked black pepper
- 2 tsp black onion seeds
Instructions
- Prepare the tomatoes, wash and roughly chop them.
- Crush the garlic and dice the peeled onion.
- Place the vinegar, sugar, cardamom pods, onion, ginger, seasoning, crushed garlic and coriander seeds in a large saucepan over low heat to dissolve the sugar.
- Once the sugar has dissolved bring the mixture to a rapid boil and boil until it becomes a syrup. You will notice that the bubbles becomes laboured and heavier.
- Add the tomato puree, chopped tomatoes, bay leaf and sultanas and reduce the heat to a gentle simmer.
- Cook until the chutney is the right consistency. I like my chutney thick and quite dry but it’s your choice, if you would like to test your chutneys setting point, place a small plate in the freezer, pour a teaspoon of chutney on the ice cold plate, let it cool for 5 minutes and then you will have an indication of what it would look like once cooled.
- Once your happy with your consistency add the chopped thyme and onion seeds, adjust the seasoning if needed.
- Let the chutney cool for 10 minutes before you fill your sterilised jars.
