3 tbsp olive oil
1 large onion, finely diced
4 garlic cloves, crushed
1 tbsp grated ginger
1 tsp ground cumin toasted
1 tsp ground coriander toasted
1 tsp fenugreek seeds
1 tsp sweet paprika
1 tsp cayenne pepper
1 tsp freshly ground white pepper
½ tsp salt
1.5 kg tomatoes, roughly chopped
2 tsp raw sugar
2 ½ tbsp white wine vinegar
1 cup roughly chopped coriander leaves
Heat the oil in a large heavy-based saucepan. Add the onion and garlic and fry gently for 3-4 minutes, until the onion is soft but not coloured.
Add the ginger and fry for another minute. Stir in the spices and fry for 3-4 minutes, until the mixture is lovely and aromatic. Add the tomatoes and cook, stirring, for about 5 minutes. Stir in the sugar, vinegar and water and bring to a boil, then lower the heat and simmer for 1 hour, stirring regularly.
At the end of the cooking time, the chutney should be reduced and thick. Stir in the coriander and taste and adjust the salt.
Spoon into sterilised jars, seal and leave to cool, then store in the refrigerator for 2 weeks before serving. The chutney will keep in the fridge for up to 1 month.