Lady MacFarquhar’s tomato chutney

Name: Lady MacFarquhar’s tomato chutney
Cuisine: Indian
Ingredients: 1½ lb sugar; 24 fl oz white vinegar; ½ lb garlic, smashed, peeled and chopped; 1½ lb fresh ginger root, peeled and coarsely chopped; 5½ lb firm tomatoes, blanched, peeled and quartered; 1½ lb raisins; 6 oz sultanas/golden raisins; 6 oz sultanas/golden raisins; 10 dried red chillies (seeded if you wish to lessen the heat); salt

Preparation info

Quantity: about
5 quarts

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Although I did include this recipe in another of my cookery books, it is far too good and far too appropriate not to be included here. It keeps extremely well, if your family and guests will allow you to hold some back.

Ingredients

1½ lb sugar
24 fl oz white vinegar
½ lb

Asia
Europe
India
United Kingdom
Vegan
Gluten-free

Method

Bring the sugar and vinegar to a boil in a lined saucepan over medium heat and continue to boil until the sugar is dissolved and a thin syrup is formed.
Stir in the garlic and ginger. When the mixture returns to a boil, add the tomatoes, raisins, sultanas and chillies. Bring to a boil once more, stirring. Reduce the heat to low and simmer until the mixture thic