- 1 kg fresh tomatoes, diced
- 2 onions, finely chopped
- 2 cloves of garlic, minced
- 200g brown sugar
- 200ml red wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon red chilli flakes (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and garlic and sauté until they become soft and translucent.
- Add the diced tomatoes to the pan and cook for about 5 minutes until they start to break down.
- Stir in the brown sugar, red wine vinegar, ground ginger, ground cinnamon, ground cloves, and red chilli flakes. Mix well.
- Season the mixture with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low.
- Let the chutney simmer gently for about 1 to 1.5 hours, stirring occasionally, until it thickens and reaches a jam-like consistency. Be patient; this slow cooking is key to developing the flavours.
- Once the chutney has thickened, remove it from the heat and allow it to cool.
- Once cooled, transfer the tomato chutney into sterilised jars, seal them, and store them in a cool, dark place. It's best to allow the chutney to mature for at least a week before using it to enhance the flavours. Makes a great gift!