Andre Martin
Once bottled, this luscious chutney will keep for six months in the pantry.
Preparation time: 5 mins
Cooking time: 1 hour 40 minutes
Makes 1¼ litres
Ingredients
• 5 x 400g cans whole peeled tomatoes
• 1 red capsicum, finely diced
• 1 white onion, diced
• 5cm piece ginger, cut into fine batons
• 8 cloves garlic, sliced
• 1 cup raisins, chopped
• 200g caster sugar
• 25g fine salt
• 1 tsp curry powder
• ½ cup white vinegar
• 1 Tbsp arrowroot
• 2 Tbsp water
Step 1 Combine all ingredients except arrowroot and water in a large saucepan. Put over a medium heat and bring to the boil. Cook for 50 minutes or until thick.
Step 2 Mix arrowroot and water in a small bowl until smooth. Stir into chutney. Simmer for 5 minutes or until thickened. Remove from heat.
Step 3 Spoon hot chutney into hot sterilised jars, leaving a 2cm gap at the top. Seal lids.
Step 4 Lay a tea towel in the base of a large saucepan. Fill with water until half full and bring to the boil. Put jars into water and cook for 15 minutes. Remove pan from heat, leaving jars in water for 30 minutes. Remove from water and cool to room temperature. Store in a cool, dark place for 2 days before using.
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