Tomato Chutney

Ingredients

500g of shallots

1 kg of red tomatoes

4 garlic cloves finely chopped

4 cm of ginger chopped very finely

250 gm of brown sugar or jaggery goor [which is my favourite. Palm sugar rather than cane]

150 ml of wine vinegar.

1 tsp of black cardamom powder [this adds a slightly smoky flavour and is optional.

1/2 tsp of paprika.

Roast the shallots in the oven with some olive oil for about an hour or until they are really soft, and then put in the blender and give them a good whizz.

All the other ingredients can be put in a heavy pan or jam pan if you have one and gently simmered.

Add the onions and simmer until the mix begins to turn dark, jammy and shiny. Keep stirring and make sure everything is blended.

Sterilise your jars before use, either leave in boiling water or put them dry into a hot oven.

Pour the mix into the jars filling them right to the top, leave to cool and then seal with a tight fitting lid.