- 1,2 kg tomatoes
- 2 medium onions, thinly sliced
- 3 medium chillies, thinly sliced
- 250 g sultanas
- 250 g brown sugar
- 250 ml white vinegar
- 15 ml dry mustard powder
- 15 ml ground ginger
- 15 ml salt
- 1 ml cayenne pepper
Cooking the Chutney
- Bring a pot of water to the boil, drop the tomatoes in and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
- Slice the peeled tomatoes into medium slices.
- Mix all the ingredients and simmer gently in a large pot until thick enough. Stir occasionally to prevent burning.
Sterilising the Jars
(From Asian online recipes)
- Wash the jars in warm soapy water, then put them in a pan of boiling water for 10 minutes.
- You can also sterilize jars in the microwave: half fill them with cold water, then heat them on High for about 3 minutes or until the water boils.
- Whichever method you use, then put the jars upside-down in an oven preheated to 140 degrees C and leave them to dry for 10 minutes.
- The jars must be clean, dry and warm when the hot chutney is added. As soon as you have filled the jar, cover the chutney with a waxed disc and seal with a glass, plastic or plastic-coated lid.
- Do not use bare metal as the vinegar in the chutney would corrode it.