Grind cumin, coriander and fennel seeds. add ginger
and garlicand process to a paste. set aside.
Put sugar and vinegar into a saucepan and disolve
sugar over a gentle heat. add all the other
ingredients. Stir well, then bring to the boil.
turn heat to low and cook gently for 1½ hours,
stirring often, or until the mixture is shiny,
thick and pulpy. during the last 15 minutes, stir
often with a long handeled wooden spoon.
Ladle into a hot, steralized jar, then run a clean
knife through the contents of the jar to knock out
any air bubbles. Cover with a damp cellophane jam
cover or a non metallic lid and refridgerate when
cool.
Originally Submitted
1/22/2012
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