Bombay Red Tomato Chutney
Starting this month, we will be adding a recipe every month which has been tried, tested and loved by the Orbach’s. The first one is a Bombay red tomato chutney. Home-grown tomatoes give the best flavour but try making this chutney with tomatoes you can often buy quite cheaply on market stalls.
MAKES ABOUT 1.5-1.75 KG
- 1kg ripe tomatoes
- 225g sultanas
- 450g onions
- 175g muscovado sugar
- 1 & 1/2 teaspoons ground coriander
- 1 & 1/2 teaspoons of ground ginger
- 2 cloves garlic, crushed
- 175ml vinegar
- 2 teaspoons cumin powder
- 3 teaspoons turmeric
- 1 teaspoon curry powder
- Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for 30 seconds.
- Then drain, peel and chop them together with the sultanas. Finely chop the onions.
- Mix all the ingredients in a large saucepan and bring them to the boil, stirring continuously.
- Cover the pan, reduce the heat and simmer the chutney for 75 minutes, stirring occasionally to make sure it does not stick to the pan. Uncover the pan and continue to cook for a further 15 minutes.
- Transfer the chutney to warmed jars and cover these immediately with airtight lids. Allow to mature for 1 month before saving.
