Recipe: Tomato Chutney

Tomato Chutney

28 gms = 1 oz
568 ml = 1 pt
2.25 lbs = 1 kg

3 oz mustard seed (84gms)
8 oz Green ginger (224 gms)
1 pt Malt vinegar (568ml)
4 oz garlic (112gms)
2 oz green (hot) chilies (56gms)
4 lbs tomatoes (2kg)
1 pt mustard oil, can use cheap olive oil (568ml)
1 oz turmeric (28 gms)
3 oz cumin powder (84 gms)
2 oz chile powder (56 gms)
1 lb sugar (0.5kg)
2-3 oz salt (56-84 gms)

Grind mustard seed to a powder (an old electric coffee grinder is best). Scrape ginger, grate and chop it finely and grind it in vinegar. Cut garlic very finely. Cut green chiles in half lengthwise. Finely chop tomatoes.

Heat oil till smoky, then cool slightly. Over a low heat, add spices until raw smell disappears. Add tomatoes, rest of vinegar, sugar, salt and cook on a slow heat (simmer) until the oil floats on the top. Cool mixture and bottle. Place plastic wrap or similar over top and screw on lid. Refrigerate.

DO NOT USE FOR AT LEAST 2 WEEKS.