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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Found this recipe in the Weekly Times. I want to try this over summer. The recipe suggest's you can subsitute the onion for 1.5kg white plums thinly sliced or 4 green mangoes, cut into strips. Cooking time does not include the standing of the fruit overnight. Yield will depend on the size jars used. Ingredients:
1 1/2 kg tomatoes, peeled and thickly sliced |
1 large onion, thinly sliced |
1 piece ginger, fresh peeled & chopped. aprrox 3cm ginger |
3 garlic cloves, chopped |
1/2 cup white sugar |
1 teaspoon salt |
1/2 teaspoon chili flakes, dried |
1 teaspoon cumin seed |
2 cardamom pods |
4 cardamom seeds |
1 cinnamon stick |
1 teaspoon ground cloves |
1 cup white vinegar |
5 black peppercorns, crushed |
Directions:
1. Place the tomatoes and onion if used (if not using onion the alternative fruit) into a large pot.
2. Crush the ginger and garlic into a paste using a mortar and pestle and add to the pot along with the sugar, salt, chilli, cumin, cardamom pods and seeds, cinnamon stick and cloves.
3. Cover pot and leave to stand until the next day.
4. The following day, heat the pot on a moderate heat and cook for 30 minutes, stirring occasionally, add vinegar and peppercorns and continue to cook for another 30 minutes.
5. Put chutney into clean strelised jars and label.
6. This chutney matches well with cheese and cold meats, or mix equal parts with olive oil for a great pasta salad dressing.
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