Tomato & Ginger Chutney

By : | 0 Comments | On : September 27, 2015 | Category : Preserves

Tomato & Ginger Chutney
Recipe type: Chutney
Ideal to eat immediately or to leave to mature, this chutney is tasty yet subtle.
  • 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
  1. Prepare the tomatoes, wash and roughly chop them.
  2. Crush the garlic and dice the peeled onion.
  3. 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.
  4. 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.
  5. Add the tomato puree, chopped tomatoes, bay leaf and sultanas and reduce the heat to a gentle simmer.
  6. 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.
  7. Once your happy with your consistency add the chopped thyme and onion seeds, adjust the seasoning if needed.
  8. Let the chutney cool for 10 minutes before you fill your sterilised jars.


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