Bombay Tomato Chutney

Name: Bombay Tomato Chutney
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 1 1/2 kilo
Ingredients: 1 kg tomatoes, ripe; 225 g sultanas, roughly chopped; 450 g onions, finely diced; 175 g brown sugar; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1/2 teaspoon fresh ginger, very finely chopped; 1/4 teaspoon dried chili; 2 garlic cloves, crushed; 175 ml vinegar; 2 teaspoons cumin powder; 3 teaspoons turmeric; 1 teaspoon curry powder

Submitted by Tisme

"I was looking for something different to use up an abundance of tomatoe's and I wanted something a little different, after looking and trying a few recipe's I came up with this recipe. Home-grown tomatoes give you the best flavour but I did also use some tomatoes, I bought from a market, and the flavour was still terrific, not as good as homegrown but sill wonderful!"

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Ready In:: 2hrs 20mins
Ingredients:: 13
Yields:: 1 1/2 kilo

ingredients

1 kg tomatoes, ripe
225 g sultanas, roughly chopped
450 g onions, finely diced
175 g brown sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
¹⁄₂ teaspoon fresh ginger, very finely chopped
¹⁄₄ teaspoon dried chili
2 garlic cloves, crushed
175 ml vinegar
2 teaspoons cumin powder
3 teaspoons turmeric
1 teaspoon curry powder

directions

Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for about 30 seconds, not too long, as the tomatoes will cook and be mushy. Drain tomatoe's, peel and chop them, (I try to remove as many seeds as I can, but this a personal preference) add sultanas to tomatoe's. Finely chop the onions and mix all the ingredients together in a large saucepan and bring them to the boil, stirring continuously so as the mix does not stick to bottom of pan.
When the mix is boiling cover the pan and lower the heat to just simmer the chutney for 80 minutes, stirring occasionally again to make sure it does not stick to the bottom of the pan. Uncover the pan and continue with
cooking chutney for a further 15-20 minutes.
Transfer the chutney to clean, sterilized jars and cover the jars immediately with lids.
Allow the chutney to age a few weeks before using.