There is always an explosion of tomatoes in the vegie patch this time of year.  I thought I would share with you my all time favourite Spicy tomato chutney recipe.  The recipe belongs to some dear family friends who my family used to go camping with every school Holidays.  There is an indian flavour to this chutney.  It is fantastic on cheese, as a side for meat dishes, as an additive to marinades and bastes.



Volbon's Spicy Tomato Chutney.

1 kg tomato blanched peeled and chopped
450ml vinegar
2 onions chopped
1 tblsp salt
350g brown sugar
5 cm piece of ginger finely chopped
4 cloves of garlic crushed
4 hot chillies deseeded and chopped or 2 tspns powder
12 whole cloves
2 pieces cinamon bark
1/2 tspn crushed cardamon seeds
50 ml vege oil
1 tblsp mustard seeds

 I usually double or triple this recipe. Place all ingredients (except for the oil and mustard seeds) in large saucepan and bring to the boil.  Reduce heat and summer for 5 hours stiring occasionally or until thick.

Heat oil in saucepan with a lid.  Add mustard seeds, cover and heat until they pop.  Add to the cooked chutney.  Fill jars that have been sterilised in boiling water and seal will last for months.