Tomato Chutney

1. 1 kg ripe tomatoes, peeled
2. 500 g brown onions, peeled and cut into 1-cm dice
3. 1 tablespoon salt
4. 250 g sultanas or raisins, chopped
5. 250 ml white vinegar
6. 300 g brown sugar
7. 2 bay leaves
8. 1 teaspoon curry powder
9. ½ teaspoon ground coriander
10. ½ teaspoon ground turmeric
11. ½ teaspoon freshly ground black pepper
12. ¼ teaspoon ground cloves

• Dice the tomatoes and place in a glass or plastic bowl with the onion. sprinkle with salt, cover and refrigerate overnight. The following day pour off excess liquid.
• Place the tomato and onion mixture in a pot and bring to the boil.
• Add the sultanas or raisins, vinegar, sugar and bay leaves, and simmer until the sugar dissolves.
• In a small pan or wok, toast the curry powder and spices for 30 seconds. remove the pan from the heat, and add some liquid from the tomato mixture to form a paste. Then add the spice paste to the chutney.
• Simmer for 1½–2 hours or until the mixture resembles a soft jam consistency. remember to stir occasionally to prevent it from burning.
• Pour into hot sterilised jars and seal with a lid. cool before storing in the pantry. keep refrigerated 

Posted in: Dips  and  Accompaniments