Tonk
Equipment
- Stainless-steel Pan
- Airtight Container
- Refrigerator
Ingredients
- 2 kg Tomatoes cut into quarters
- 400 g Sugar (2 cups)
- 250 ml malt (white) vinegar (1 cup)
- 2 teaspoons Chili powder
- 4 teaspoons Garlic ground
- 2 tablespoons Raisins
- 2 teaspoons Ginger sliced
- 4 Red chilies dried, cut into pieces
- 4 Green chilies de-seeded and roughly chopped
- Salt
Instructions
- Cook all the ingredients together in a large, stainless-steel pan over low heat for about 20 minutes, or until the tomatoes are pulpy and thick.
- Leave for 1-2 hours before eating, to allow the flavours to develop.
- Transfer to an airtight container.
- This chutney can be stored for up to 2 weeks in the refrigerator.
Nutrition
Serving: 2.5kgSodium: 320mgCalcium: 115mgVitamin C: 224mgVitamin A: 7824IUSugar: 187gFiber: 15gPotassium: 2289mgCalories: 878kcalSaturated Fat: 1gFat: 2gProtein: 9gCarbohydrates: 214gIron: 4mg
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