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SWEET TOMATO CHUTNEY
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INGREDIENTS
1 kg Tomatoes (chopped) 1 tsp Mustard seeds 1 tsp Cumin 1 tsp Fenugreek seeds 1 tsp Chilli powder 1/2 tsp Turmeric powder 1/2 tsp Salt 20 Curry leaves 1/2 cup Raisins (or sultanas) 1 1/4 cups Brown sugar 1 cup Brown vinegar 1/2 cup Cooking oil
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METHOD
Heat a large fry pan on medium high and add the oil.
Add mustard seed, cumin, fenugreek, chilli, turmeric and salt.
Cook until the mustard seeds start to pop.
Reduce the heat to medium.
Add the tomatoes, raisins, brown sugar and curry leaves. Cook until the tomatoes start to go soft.
Keep cooking until the liquid starts to thicken and then add the vinegar.
Cook on low heat until a layer of oil forms on top.
Allow to cool and then bottle in an air tight jar and keep in the fridge until needed.
Can be served cold.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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