Name: Tomato Chutney
Cuisine: India
Ingredients: A pinch of sodium benzoate; ⅛ teaspoonful nutmeg (jaiphal); 1 oz (30 g) sultanas (kishmish); 2 lb (1 kilo) ripe tomatoes; 2 teaspoonfuls salt; 1½ ozs (40 g) onions; A few drops of tomato colouring; 3 tablespoonfuls vinegar (sirka); ¼ teaspoonful red pepper; 1 oz (30 g) stoneless dried plums (alu bukhara); 1 teaspoonful dried ground ginger (sonth); 1 oz (30 g) sugar; 6 cloves of garlic (lasan)

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

2 lb (1 kilo) ripe tomatoes
6 cloves of garlic

Method

Wash, dry and cut up the tomatoes. Peel and slice the onions and the garlic. Clean and wash the sultanas and the plums. Put all these into a stainless steel pan; add salt and the dried ground ginger and simmer for about half an hour whilst stirring every now and then. An alternative is to pressure-cook for 10 minutes at 10 lb pressure and allow the pressure to drop by itself. P

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Ingredients

Method

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