This lovely, sticky, slightly spicy tomato chutney goes with everything!
Finely chop 900g (2 lbs) of tomatoes, either by hand or with a food processor. Put them in a suitable pot and add ½ a cup of finely chopped onions, 4 – 6 cloves of minced garlic, ½ of a cup of brown sugar, ¼ of a cup of raisins, ¾ of a cup of apple cider vinegar, 1½ teaspoons of ground ginger, 1½ teaspoons of fine sea salt, ¼ of a teaspoon of ground cumin, freshly ground black pepper and 1 teaspoon (or more if you like it spicy) of dried chilli flakes. Bring to boil then reduce the heat and simmer for 1½ – 2 hours until the mixture thickens. Stir often towards the end to prevent burning. Spoon into hot clean jars and close the jars immediately to create a vacuum seal. Enjoy!
michelle picker cooks 