The curry powder and chilli in this chutney elevate it to something special.
Ingredients
For the tomato chutney
- 2kg ripe tomatoes — chopped
- 2 onions — chopped
- 1 tablespoon garlic salt
- 1 cup malt vinegar
- 1 tablespoon curry powder
- 1 tablespoon mustard powder
- 1 teaspoon chilli flakes (optional)
- 1 cup sugar
- 2 tablespoons cornflour
- 1 tablespoon water
Method
For the tomato chutney
- Place the tomatoes and onions in a large glass bowl or container and sprinkle with the garlic salt. Cover and leave for at least 4 hours or up to 12 hours. Strain off all liquid.
- Place the drained tomatoes and onions in a large saucepan with the vinegar, curry powder, mustard and chilli, if using. Bring to the boil and boil for about 15 minutes.
- Stir in the sugar until it is dissolved then continue to simmer gently for 1¼ hours, stirring often.
- Mix the cornflour and water. Add to the chutney and stir for about 2 minutes until thickened.
- Pour into hot sterilised jars and seal immediately. Keep in the refrigerator once opened.