Indian tomato chutney
Indian tomato chutney
Makes 1 litre
60ml olive oil
1 tsp brown mustard seeds
2 onions, chopped
4 cloves garlic, finely chopped
2kg tomatoes, thickly sliced
2cm piece of fresh turmeric, grated (or 2 tsp ground turmeric)
6 curry leaves
345g caster sugar
375ml white vinegar
1 Heat the oil in a large saucepan over medium heat. Fry the mustard seeds for 1 minute, until beginning to pop, then add the onion and garlic and fry for 5 minutes, stirring, until the onion is soft.
2 Add the remaining ingredients and bring to the boil, stirring until the sugar dissolves. Simmer for
30–40 minutes, until thickened.
3 Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months.
Refrigerate after opening
Make a meal of it Use this chutney to add tangy flavour to a cheese toastie or slices of fried halloumi, liven up veggie sausages, or serve on the side with your favourite curry.
Makes 1 litre
60ml olive oil
1 tsp brown mustard seeds
2 onions, chopped
4 cloves garlic, finely chopped
2kg tomatoes, thickly sliced
2cm piece of fresh turmeric, grated (or 2 tsp ground turmeric)
6 curry leaves
345g caster sugar
375ml white vinegar
1 Heat the oil in a large saucepan over medium heat. Fry the mustard seeds for 1 minute, until beginning to pop, then add the onion and garlic and fry for 5 minutes, stirring, until the onion is soft.
2 Add the remaining ingredients and bring to the boil, stirring until the sugar dissolves. Simmer for
30–40 minutes, until thickened.
3 Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months.
Refrigerate after opening
Make a meal of it Use this chutney to add tangy flavour to a cheese toastie or slices of fried halloumi, liven up veggie sausages, or serve on the side with your favourite curry.
Indian tomato chutney
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
