Spicy tomato chutney Photo: Thinkstock 2.25 kg tomatoes
5 onions, chopped1tablespoon chopped fresh ginger
1 tablespoon cumin seeds1 teaspoon ground cayenne pepper
1 cup (250 ml) cider vinegar 1 In a very large, heavy-based, non-metallic saucepan, combine all the ingredients. Bring the mixture to a boil over medium– high heat; reduce the heat to low and gently simmer, uncovered and stirring occasionally, for 50 to 60 minutes, until thickened.
2 Spoon the chutney into eight warm, sterilised, wide-mouthed 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover the jars and process for 10 minutes in boiling water. Cool, label, date and store in a cool, dark place; the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.
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