Spicy Tomato Chutney

Recipe View 5 mins Prepare the Tomatoes: Bring a large pot of water to a rolling boil. Carefully lower the tomatoes into the boiling water and blanch for 3-5 minutes, or until the skins begin to crack. (5 minutes)

Recipe View 10 mins Cool and Peel: Remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. Once cooled, gently peel the skins off the tomatoes. (10 minutes)

Recipe View 5 mins Purée: In a food processor or blender, combine the peeled tomatoes with the minced ginger and garlic. Pulse until you achieve a smooth purée. (5 minutes)

Recipe View 5 mins Combine and Simmer: Transfer the tomato mixture to a large, heavy-bottomed saucepan or pot. Add the sugar, red wine vinegar, diced onions, and golden raisins. Stir in the curry paste, mixed spice, chili powder, and smoked paprika. (5 minutes)

Recipe View 40 mins Simmer to Perfection: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low and continue to simmer for approximately 30-40 minutes, or until the chutney has thickened to your desired consistency. Stir frequently during the last 15 minutes to prevent burning. (40 minutes)

Recipe View 5 mins Cool and Store: Remove the chutney from the heat and let it cool completely. Transfer to sterilized jars or airtight containers. Store in the refrigerator for up to 2 weeks.