8 garlic cloves, roughly chopped
5 inch piece of ginger, roughly chopped
2x400g tins chopped tomatoes, or 800g peeled fresh
300 clear vinegar
350gm jaggery or brown sugar
2 tablespoons sultanas
2 teasp salt
3/4 teasp cayenne pepper
chili powder (optional)
Combine garlic, ginger and half the toms in a blender and blend till smooth.
Put the rest of the tomatoes, vinegar, sugar, sultanas and salt in a large, heavy-based saucepan. Bring to the boil and and add the garlic and ginger mixture. Reduce heat and simmer gently for 90-120 minutes, stirring occasionally, until the mixture is thick enough to tall off a spoon in sheets. Make sure the mixture doesn't catch / burn.
Add the cayenne. For a hotter chutney, add the chili. Leave to cool, then pour into steralized jars. Store in a cool place, or in the fridge.
Makes 2 cups.
I find that the cayenne is enough to give this quite a nice warmness, without being evil. I always add a little more garlic, of course. And I was mad enough to take the skins off the cherry tomatoes before I made it, and I think it was worth it.
From The Food Of The World