Turmeric, cumin, mustard and cayenne pepper all add spice to this intense, easy-to-make chutney. Stir a dollop into curry as it is cooking to add even more flavour, then serve the chutney on the side for extra spice.
2 1?4 kg tomatoes
5 onions, chopped
3 cloves garlic, crushed
2 tablespoons mustard powder
1 tablespoon salt
1 tablespoon chopped fresh ginger
1 tablespoon cumin seeds
2 teaspoons ground turmeric
1 teaspoon mustard seeds
1 teaspoon ground cayenne pepper
1 cup (250 ml) cider vinegar
Makes eight 250 ml jars
In a very large, heavy-based, non-metallic saucepan, combine all the ingredients. Bring the mixture to a boil over medium–high heat; reduce the heat to low and gently simmer, uncovered and stirring occasionally, for 50–60 minutes, until thickened.
Spoon the chutney into eight warm, sterilised, wide-mouthed 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover the jars and process for 10 minutes in boiling water.
Cool, label, date and store in a cool, dark place; the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.
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