Ingredients:
- 1 kg green tomatoes, chopped
- 1 chopped onion
- 2-3 green chillies of choice, chopped
- 4 cloves garlic, minced
- ½ cup apple cider vinegar
- 2 T curry powder
- 1 t cayenne pepper
- 1 thumb sized piece of ginger, finely chopped (or more according to taste)
- 1 t mustard powder
- 1 t garam masala
- 1 t ground coriander
- 1 t sugar (or more according to taste)
- Cooking oil or ghee
- Water
Method:
In a cast iron pot or Dutch oven, lightly fry the onion, ginger, garlic with the spices in about a spoonful of oil or ghee, adding a little water if it gets too dry.
Add the tomatoes, stir in the tomato paste and cook, stirring occasionally on medium heat until the tomatoes are soft. If the chutney becomes too thick, add a little more water or cider vinegar (or according to taste)
Pour into sterilised jars and refrigerate.
If you wish to store for a longer period of time, proceed to sterilise with your usual method. I use the "Vitaliseur de Marion"(soft steam) for 15 minutes and leave them in the steamer for a further 5 minutes before placing on a dishcloth to cool.
Please note that it is possible to sterilise the jars and lids in the Vitaliseur de Marion, I usually sterilise them for 20 minutes.
