5 x 400 g cans whole peeled tomatoes
1 red capsicum, finely diced
1 white onion, diced
5 cm piece ginger, cut into fine batons
8 cloves garlic, sliced
1 cup raisins, chopped
200 g caster sugar
25 g fine salt
1 tsp curry powder
½ cup white vinegar
1 Tbsp arrowroot
2 Tbsp water
- Combine all ingredients except arrowroot and water in a large saucepan. Put over a medium heat and bring to the boil. Cook for 50 minutes or until thick.
- Mix arrowroot and water in a small bowl until smooth. Stir into chutney. Simmer for 5 minutes or until thickened. Remove from heat.
- Spoon hot chutney into hot sterilised jars, leaving a 2cm gap at the top. Seal lids.
- Lay a tea towel in the base of a large saucepan. Fill with water until half full and bring to the boil. Put jars into water and cook for 15 minutes. Remove pan from heat, leaving jars in water for 30 minutes. Remove from water and cool to room temperature. Store in a cool, dark place for 2 days before using.