Red Tomato Chutney

This red tomato chutney can be made with different herbs and spices to give flavours of different regions of the world. My favourite varieties have cardamon and mint for a taste of the east, but basil, star anise, cumin or turmeric would be equally effective.

Ingredients

3tbsp sesame oil (or plain vegetable oil)
10 oz coarsely chopped onion
1 head garlic, chopped
3oz grated ginger
2-3 red chillies deseeded and cut into strips
2 pound firm red tomatoes, peeled and de-seeded
4oz soft brown sugar ( or jaggery)
8floz red wine vinegar
6 cardamon pods
3oz chopped fresh mint

Method

1. Fry the onion, garlic, ginger and chillies until the onion starts to colour.
2. add the tomatoes and cook for fifteen minutes. (I have a glut of cherry tomatoes, and life's too short to peel an de-seed them..so I just chop them.)
3. Add the sugar and vinegar and bring to the boil.
4. Boil until thickened, for about thirty minutes. Remove from the heat.
5. Grind the cardamon pods and stir in. Stir in the mint.
6. Ladle into hot jars. It is ready to eat in one month and will keep for a year.