Tomato, chilli & tamarind chutney

Ingredients

• 950g tomatoes
• 1 large chilli, finely chopped
• 4 cloves of garlic, minced
• 1 tbsp minced ginger
• 2 tbsp tamarind paste
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 large onion, finely diced
• 1 tbsp white wine vinegar
• 2 tbsp dark brown sugar               

Method

An optional first step is the peel the tomatoes, which makes for a smoother chutney. To do this, simply dunk the tomatoes into boiling water for 1 min, then rinse under a cold tap, and use your fingers to peel away the tomato skin.

Cut the tomatoes into small pieces, then place in a large bowl. Sprinkle over 1 tsp fine salt, mix well, then leave for 15 mins.

Crush the cumin and coriander seeds in a pestle and mortar to break them up a little. Next, heat 4 tbsp vegetable oil in a large deep pan to a medium heat. Add the crushed cumin and coriander seeds, then fry for 2 mins. Add the diced onion and cook for 6-7 mins over a medium heat until it just starts to brown.

Next add the chilli, garlic and ginger and cook for another 1 min. Drain the tomatoes through a sieve (keeping the salty tomato water for bloody marys!), then add the drained tomatoes to the pan. Cook for 3-4 mins on a high heat, stirring continuously.

Add the white wine vinegar, dark brown sugar, tamarind and 2 tsp salt. Continue stirring over a high heat for another 10 mins until a lot of the liquid has evaporated, the tomatoes have cooked right down and the flavours have concentrated.

Empty into sterilised jars, cover with a lid and cool completely, then refrigerate for 24 hours to let the flavours develop. Keeps for up to three months. Refrigerate after opening.

Image: Dan Hull