This recipe is for my Spicey Tomato Chutney, and is for @sheliwithani 365 home baked thread.
1. Add 450g of granulated sugar to 300ml of water, and dissolve in a pan on a low heat.
2. Add 900g of quartered tomatoes, 2 chopped garlic cloves, 5-6 bay leaves, 300ml of white vinegar, 3 teaspoons of Black Onion (Nigella) seeds and 2 teaspoons of chilli powder.
3. Bring to the boil and then lower the heat to a rolling simmer. keep checking every 5 minutes until the mixture reduces and becomes sticky.
4. Allow to cool and bottle in sterilised jars.
Cliff, I've made a jar for you, I know how much you like it!!
Sean, sounds delicious, but your recipe doesn't include any tomatoes. Seeing as it is called tomato chutney, I assume that you accidentally left them out? Sounds delicious and your collage looks great. How many tomatoes do you use?
You leave your skins on, do you? My recipe, now two years old (a way to go to catch you) has them skinned. Takes a bit more effort but it's my preference. The recipe I use was given to me by a friend. I use a little less sugar and madras curry powder instead of good old Keens. I love your picture. Thank-you so much for contributing to what is, essentially, your idea!!
@sheliwithani I do leave them on, the whole things goes very Jam like and sticky, so it gives a bit of texture to the recipe. My recipe is from a weekend cooking curry with curry god Pat Chapman in 1996! No problem with contributing, I will try and add my Jambalaya recipe too.....Well done for having the pluck to start the thread.
