麻豆社

1 small onion, chopped
1 knob finely grated ginger root (grate with skin onto paper towel & wring out the juice)
1 4cm听 stick cinnamon
陆听 tsp ground allspice
陆 tsp cracked black peppercorns,
录 听tsp salt
1 small dried 听red pepper flakes, crushed, to taste
录 tsp ground clove
125gr sugar
50ml 听apple cider vinegar
2 tablespoons water
500gr evenly chopped tomatoes

听

1. Have 2 or 3 jars ready.

2. In a medium-size pan over medium-high heat, combine the onion, ginger , cinnamon stick, allspice, black pepper, salt, red pepper flakes, cloves, sugar, vinegar and water. Adjust the heat so that the mixture boils briskly and cook, uncovered, 5 minutes. Add the tomatoes and cook 3 to 5 minutes longer, or until tomato pieces are cooked through but still hold some shape. The liquid should seem almost syrupy. Remove from the heat.

3. To test, put about a tablespoon of the chutney in a small, bowl and place in the freezer about 3 minutes. If the syrup is slightly thickened, the chutney is done. If it is still runny, boil 2 minutes longer. (The chutney may still seem somewhat fluid but will thicken further when chilled.)

4. Remove from the heat. Remove and discard the cinnamon stick. Ladle the chutney into jars, allowing about 2-3cm headroom. Wipe any drips from jar rims and threads; screw on the lids securely. Let stand until barely warm. If lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. Stores for 6-weeks in the fridge or听 freeze up to 1 year(in a freezer bag)