Spicy and sweet - ginger, garlic, chilli powder and Madras curry paste are just a few of the ingredients in this tomato chutney. Best made with tomatoes fresh from the garden.
71 people made this
1.8kg (4 lb) ripe tomatoes
1 (2cm) piece fresh root ginger
3 cloves garlic
350g (12 oz) caster sugar
250ml (8 fl oz) red wine vinegar
2 onions, diced
4 tablespoons sultanas
1 dessertspoon mixed spice
1 teaspoon chilli powder
1 pinch paprika
1 tablespoon Madras curry paste
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Method Prep:20min › Cook:40min › Ready in:1hr
Fill a saucepan with water and bring to the boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool and peel.
Purée tomatoes with ginger and garlic in a food processor or blender.
Place tomato mixture, sugar, vinegar, onions and sulatnas in a large saucepan. Season with mixed spice, chilli powder, paprika and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.