Name: Sweet Tomato Chutney
Ingredients: ½ pint (300 ml) wine vinegar; ¾ lb (350 g) granulated sugar; 2 tablespoons (2 X 15 ml spoon) sultanas; 2-inch (5 cm) piece fresh ginger, peeled and coarsely chopped; 8 cloves garlic, peeled and coarsely chopped; 2 teaspoons (2 X 5 ml spoon) salt; ¼-¾ teaspoon (1-3 X 1.25 ml spoon) cayenne pepper to taste; 2 tablespoons (2 X 15 ml spoon) flaked almonds; 2 X 14 oz (397 g) tin tomatoes

Preparation info

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is a delicious sweet and sour chutney, made very easily at any time of the year with tinned tomatoes. It is a mild chutney and goes well with any curry, and, of course, with cold meat or bread and cheese. It keeps well in the fridge for months.

Ingredients

8 cloves garlic, peeled and coarsely chopped
2-inch (5 cm) piece fresh ginger

Method

Put the chopped garlic and ginger with a little of the vinegar in a liquidiser and whizz until smooth. Empty the tomatoes and their juices, the rest of the vinegar, the sugar, the sultanas and the salt into a heavy saucepan. Bring to the boil and add the garlic and ginger mixture.

Lower the heat and simmer gently, uncovered, for 1½-1¾ hours, stirring occasionally at first and more as th