TOMATO CHUTNEY RECIPE

Whether you've grown them yourself or bought them, tomatoes make lovely chutney. Chutney is great with cheese and cold meats or curry, and it really livens up sandwiches. Spread it onto meat and fish before baking or grilling for a flavoursome glaze.

Ingredients

Pitted dates
soaked overnight in water and sliced thinly (water removed)

: 1 tbsp

Oil

: 4 tbsp

Kalonji (onion seeds)

: 1 tsp

Onion

: 1

Garlic

: 10 cloves

Thinly julienned ginger

: 1 tbsp

Tomatoes (with or without skin)

: 1 kg

Sugar

: 400 gms

Salt

: 1 tbsp

Garam masala powder

: 1 tsp

Red chilli powder

: 1 tsp

Kismis (sultanas)

: 2 tbsp

Chopped cashewnuts

: 2 tbsp

Glacial acetic acid

: 2 tbsp

Method

Microwave covered oil, kalonji, onion, garlic and ginger in a deep bowl for 3 minutes, stirring in between.
Mix in the tomatoes cover and microwave for 20 minutes, stirring occasionally.
Stir in sugar, salt, garam masala and chilli powder.
Microwave for another 10 minutes stirring in between until the chutney becomes thick.
Mix in the rest of the ingredients.
Microwave for 5 minutes more.
Let it stand until cool.
Bottle in air-tight sterilized jars.

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