Sweet Tomato Chutney

What am I doing making chutney? I'll be joining the WI next.

It was so easy though and if I had planned to make both the chicken tikka and chutney I probably wouldn't of tried this recipe. It just dawned on me that after making the chicken marinade I had enough ingredients left for this. Well I wasn't able to stick exactly to the recipe. I only had white wine vinegar, I had one tin of tomatoes so used some fresh ones as well and a dash of water and finally I had a small box of the babies raisins. I will give you the original recipe.

8 garlic cloves roughly chopped

5 cm (2 inch) piece of ginger roughly chopped

2 x 400g tins chopped tomatoes

310ml (1 1/4 cups) clear vinegar

350g (12 oz) jaggery or soft brown sugar
2 tbsp sultanas
2 tsp salt
3/4 tsp cayenne pepper
chilli powder (optional)

Combine the garlic, ginger and half the tomatoes in a food processor and blend until smooth
Put the remaining tomatoes, vinegar, sugar, sultanas and salt in a large, heavy based saucepan
Bring to the boil then add the garlic and ginger mixture
Reduce the heat and simmer gently for1 1/2 - 2 hours until the mixture is thick enough to fall off the spoon in sheets

Stir and make sure the mixture catch on the base

Add the cayenne pepper and for a hotter chutney add chilli powder

Leave to cool then pour into sterilised jars and store in the fridge

Time taken     10 mins + 2 hrs cooking
Effort     1.5/5
End result     4/5