- 4 large tomatoes, blanched
- 25g castor sugar
- 1 tsp salt
- 2 tbsp rice vinegar
- ½ tsp mustard seeds, pound until fine
- 2 tbsp chilli paste
- 2 tbsp raisins
- Chop blanched tomatoes coarsely. Cook in a non-stick saucepan until the gravy is thick. Add salt, sugar, chilli paste, ground mustard seeds, ginger, vinegar and raisins.
- Stir well then continue to cook for about 3-4 minutes. Leave aside to cool completely. Transfer the chutney to a clean sterilised jar or bottle.