Tomato Chilli Chutney
Total Time7 hours
Cooking Time6 hours
Servings12
Ingredients
Preferences
Servings: 12
Volume
Weight
- 1½ tbsp yellow mustard seeds
- 355 ml white, cider or white wine vinegar
- 2.5 cms ginger, peeled
- 20 cloves garlic, peeled
- 355 ml olive oil
- 20 pieces long red chillies, finely chopped and deseeded
- 2 kg tomatoes, ripe, diced
- 1½ tbsp turmeric
- 4 tbsp cumin, ground
- 296 ml sugar
- 1 tbsp salt
Instructions
Combine mustard seeds and half of vinegar in a non-reactive bowl, let soak for at least 30 minutes.
Add ginger, garlic and remaining vinegar to the mustard seeds. Blend in food processor into a paste.
Heat oil in slow cooker bowl on saute. Add chillies, tomatoes, turmeric and cumin and cook for 5 minutes or until the tomatoes are soft. Add the mustard paste, sugar and salt and stir until well mixed.
Set slow cooker on Bolognese setting , 6 hours, low. When finished cooking reduce to desired consistency.
Pour into sterilised bottles. Store in a dry and dark place for at least 2 weeks before using.