Package the chutney into jars as wedding favours for your guests or just make a big batch for friends and family. They will be super impressed with this tasty tomato chutney spiked with tamarind and cumin. It is delicious with barbecued meats, in sandwiches or with cheese.
Tomato and tamarind chutney
2 tablespoons olive oil
4 large brown onions, chopped
6 cloves garlic, chopped
2 long red chillies, chopped
20g fresh ginger, chopped finely
2 tablespoons cumin seeds
2kg fresh tomatoes, cored, chopped
1 1/2 cups sultanas
1 cup tamarind concentrate
3 cups firmly packed light brown sugar
2 cups apple cider vinegar
2 tablespoons table salt
Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion, garlic, chilli, ginger and cumin. Cook for 15 minutes, stirring occasionally, until softened.
Add the tomatoes, sultanas, tamarind, sugar, vinegar and salt. Stir to dissolve the sugar. Bring to the boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for about 1 hour, until thickened.
Spoon hot chutney into sterilised jars and seal.
Makes 10 cups
– Chop the onion, garlic, chillies and ginger together in the food processor to save time. You can also chop the tomatoes this way, in batches.
– If you are planning on making lots of chutneys, you could buy a wide-mouthed chutney funnel, as this makes it a lot easier to fill the jars.
Images and recipe by emerald + ella
Ms Chinoiserie Says: This chutney sounds so delicious: I know what I’m making on the weekend!!!
About Jane: I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.