Spicy Tomato Chutney

Makes 325ml

Ingredients

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ¼ tsp fennel seeds
• Small piece of ginger, peeled and sliced
• 3 cloves garlic, chopped
• 200g granulated sugar
• 250ml white wine vinegar
• ¾ tsp salt
• ¼ tsp chilli powder
• ¼ tsp garam masala
• 600g canned Italian tomatoes, mashed
• 50g golden raisins

Method

Grind cumin, coriander and fennel seeds. Add ginger and garlic and process to a paste. Set aside.

Put sugar and vinegar into a saucepan and dissolve sugar over a gentle heat. Add all the other ingredients. Stir well, then bring to the boil. Turn heat to low and cook gently for 1½ hours, stirring often, or until the mixture is shiny, thick and pulpy (during last 15 minutes, stir often with a long-handled wooden spoon).

Ladle into a hot sterilised jar, then run a clean knife through the contents of the jar to knock out any air bubbles. Cover with a damp cellophane jam cover or a non-metallic lid and refrigerate when cool.