Ingredients
|
Quantity
|
Vine – ripened tomatoes
|
2 ½ pounds
|
Fresh jalapeno chillies
|
2 large
|
Distilled vinegar
|
1 ½ cups
|
Sugar
|
1 ¾ cup
|
Golden raisins
|
1 ½ cups
|
Chopped onion
|
1 cup
|
Peeled fresh ginger root – finely chopped
|
¾ cup
|
Mustard seeds
|
2 tbsp
|
Salt
|
1 tsp
|
Coarsely chop tomatoes. Wearing rubber gloves, seed jalapenos and
finely chop.
In a large heavy saucepan bring vinegar with sugar to a boil,
stirring until sugar is dissolved. Stir in remaining ingredients. Simmer
mixture, uncovered, stirring occasionally (stir more frequently toward end of
cooking), about 1 ½ hours, or until thickened and reduced to about 4 cups.
Transfer chutney to a heatproof bowl and cool.