How to make Spicy Tomato Chutney.
2kg ripe tomatoes, chopped
2 garlic cloves
8 shallots, chopped, or 2 onion finely chopped
2 granny smith apples (or cooking apple), peeled, coarsely grated
125ml apple cider vinegar
2 tablespoons sea salt
300g brown sugar
1 tablespoon mustard seeds
3 teaspoon smoked paprika
1 teaspoon chilli powder
2 teaspoons ground turmeric
1 tablespoon ground cumin
1 teaspoon black peppercorns
2 teaspoons cornflour
Place a third of the tomatoes, garlic, shallots, or onion in a food processor and blend until finely chopped and resembles a coarse paste. Set aside.
Place the remaining tomatoes, apple, vinegar, salt, sugar and all spices in a large heavy based saucepan over a low heat. Stir until the sugar dissolves. Stir in the blended tomato mixture. Increase the heat to medium-high and bring to the boil. Reduce heat to a low simmer and stirring occasionally, cook uncovered for an hour to 1.25 hours, until the mixture has reduce by at least half.
Remove a ladleful of mixture and mix with cornflour in a small bowl. Then working quickly stir mixture into the saucepan, so that mixture thickens. Cook for another 10 minutes or until no excess liquid remains and the chutney is thick.
Ladle into hot sterilized hot jars and seal while still hot.
Store in a cool dark place for up to 3 months.