|
Dish of 30 May 2009
TOMATO AND GINGER CHUTNEY
12 servings
This exotic chutney will spark up any dish. I like to serve it with roast chicken.
|
|
185 ml (3/4 cup) sugar
185 ml (3/4 cup) cider vinegar
2.5 ml (1/2 teaspoon) salt
1 liter (4 cups) ripe tomatoes, peeled and seeded
1 medium onion, finely chopped
6 cloves of garlic, finely chopped
15 ml (1 tablespoon) fresh ginger, finely chopped
2,5 ml (1/2 teaspoon) chili powder
60 ml (1/4 cup) golden raisins
lemon juice to taste
1. Place the vinegar, sugar and salt to the boil and reduce by half. Chop the tomatoes and add with the onion, garlic, ginger and chili powder to the vinegar reduction. Mix well. Simmer until the chutney thickens, about 30 minutes.
2. Stir in the raisins and season to taste with fresh lemon juice. Spoon the chutney into a sterilized glass preserving jar and seal. Seat aside to cool and keep in the refrigerator until needed.
|
;)