[Sprite-1]

Parveen's tomato chutney

Parveen ki tamatar chutni

Preparation and cooking time: 3 - 3 1/2 hours
Makes about 425ml/15 fl oz chutney.

1.6kg/3 1/2 lb tomatoes
425ml/15fl oz white wine vinegar
1/2 teaspoon salt
25g/1 oz raisins
5cm/2in fresh ginger root, finely grated
1 garlic clove, peeled and pressed
1 1/2 teaspoons ground cumin
1/2 teaspoon cumin seeds
8 cloves
6 - 8 black peppercorns
1 cinnamon stick, broken in pieces
125g/4oz sugar
2 teaspoons chilli powder

Wash the tomatoes, shake them dry and put them in a large saucepan with 350ml/12 fl oz vinegar and salt. Cover and heat them until the vinegar boils, then reduce the heat and simmer, uncovered, until the tomatoes become just tender, 8 - 10 minutes.

Remove the tomatoes from the pan with a slotted spoon and set them aside.

Meanwhile, soak the raisins in the remaining vinegar for at least 3o minutes.

Mix the ginger, garlic and ground cumin to a fine paste, mix in the cumin seeds and reserve.

Pound the cloves, peppercorns and cinnamon together in a pestle and mortar.

Put the tomatoes in a dry saucepan, add the sugar and place over a medium-low heat. Cook until the sugar melts, stirring occasionally.

Add the garlic paste and the clove mixture to the pan, then stir in the raisins and their cooking liquid and the chilli powder. Cover and cook for 2 hours or until the mixture is thick.

Remove the pan from the heat, add salt if necessary, and allow the chutney to cool completely.

Transfer the chutney to clean glass or ceramic jars and cover with non-metallic lids. Store in a cool, dark place.