TOMATO CHUTNEY RECIPE 
Whether you've grown them yourself or bought them, tomatoes make lovely chutney. Chutney is great with cheese and cold meats or curry, and it really livens up sandwiches. Spread it onto meat and fish before baking or grilling for a flavoursome glaze.
Ingredients
Pitted dates
soaked overnight in water and sliced thinly (water removed)
soaked overnight in water and sliced thinly (water removed)
: 1 tbsp
Oil
: 4 tbsp
Kalonji (onion seeds)
: 1 tsp
Onion
: 1
Garlic
: 10 cloves
Thinly julienned ginger
: 1 tbsp
Tomatoes (with or without skin)
: 1 kg
Sugar
: 400 gms
Salt
: 1 tbsp
Garam masala powder
: 1 tsp
Red chilli powder
: 1 tsp
Kismis (sultanas)
: 2 tbsp
Chopped cashewnuts
: 2 tbsp
Glacial acetic acid
: 2 tbsp
Method
- Microwave covered oil, kalonji, onion, garlic and ginger in a deep bowl for 3 minutes, stirring in between.
- Mix in the tomatoes cover and microwave for 20 minutes, stirring occasionally.
- Stir in sugar, salt, garam masala and chilli powder.
- Microwave for another 10 minutes stirring in between until the chutney becomes thick.
- Mix in the rest of the ingredients.
- Microwave for 5 minutes more.
- Let it stand until cool.
- Bottle in air-tight sterilized jars.