4 large cloves garlic, peeled and chopped
50g (about 10cm piece) fresh ginger, peeled, finely chopped
2 long green chillies, seeds removed
3 Tbsp olive oil
1 Tbsp brown mustard seeds
1 Tbsp ground cumin
1 tsp ground turmeric
1 tsp ground chilli powder
400g (about 3 medium) fresh tomatoes, seeded, cut into large 2.5cm dice
½ cup malt vinegar
¼ cup Chelsea Jam Setting Sugar
2 tsp salt
3 long peeled strips lime rind
1 Tbsp chopped fresh coriander

1. Combine the garlic, ginger and chillies in a small food processor or mortar and pestle and blend or pound to a roughly chopped paste. Heat the oil in a medium sized saucepan. Cook the mustard seeds, cumin, turmeric and chilli powder for 1-2 minutes, or until mustard seeds pop and spices smell fragrant. Add the garlic/ginger/chilli paste and cook for 2 minutes.

2. Add the tomatoes and cook for 2 – 5 minutes until quite dry. Pour in the vinegar, jam setting sugar, salt and lime rind and stir until sugar dissolves. Bring to the boil and cook for 4 minutes until tomatoes have broken down and mixture has thickened. Remove lime peel and stir in coriander.

3. Ladle the hot chutney into hot sterilised jars and screw on the lid to seal.
Refrigerate once opened.

Makes 2 x 200ml jars.