Add the tomatoes and white whine vinegar.Simmer, uncovered, stirring occasionally, about 1¼ hours or until mixture thickens.
Lower heat and add tomatoes, onions, raisins, lemon zest and juice.Fry your finely chopped tomatoes in a medium saucepan until most of the moisture has evaporated.Add onions and ginger and continue to saute until the onions are translucent.
Cook chutney, stirring occasionally, until the liquid has evaporated and the tomato pieces have softened and reduced in size, 30 to 35 minutes.Tip all of the ingredients into a large pan and simmer for 45 minutes over a medium heat until the tomatoes have completely broken down.
Heat the oil in a large frypan over medium heat.Will keep for 6 weeks.Peel the tomatoes once it cooked.
Bring to a boil over high heat;Pour into a sterilised jar and leave to cool.
Transfer to canner as you fill and seal.Add the garlic, ginger, and green chili pepper.Reduce the heat to low/medium and simmer for 1 1/2 hours until the mixture reduces and thickens up.
Mesh the tomatoes and add half tbsp salt, half tbsp red mirch along with 3 tbsp lemon juice and coriander leaves.Then add the tomato, red wine vinegar, brown sugar or maple syrup/honey, coriander, turmeric, smoked paprika, cinnamon, cardamom, cloves, and cayenne into the pan.
Season with salt to taste, and stir well to combine all the flavors.Pour into sterilised jars and put on the lids.Compra online entre un amplio catálogo de productos