Chutney cooking is about reducing the density of the food by reducing the liquid content.

1. Bring the pan of the ingredients to the boil stirring constantly and then turn the heat down to a medium to slow simmer.

Stirring occasionally you will see the reduction start to happen and the food will become more tender.

This should be done quite slowly probably 30 to 40 minutes of time and you should expect it to start to look like a wet paste by the time its ready to add the rest of the vinegar.

2. Stir the rest of the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it's still runny, simmer for another 10-15 minutes. If it looks like a chutney, it's ready!

3. When its reduced divide the hot chutney between sterilised jars and set aside to cool.

Chutney Storage times:

Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane or greaseproof paper and elastic bands.

Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Makes about 1.2kg. Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing.

What is Tomato Chutney:

Tomato Chutney is known by different names around the world. although they may have different ingredients they are basically the same cooking methods. as in: chutney tomato, green tomato chutney, tomato chilli, tomato pickle, Indian tomato chutney, chutney relish, tomato chilli chutney, tomato onion chutney, tomatoe chutney.

More recipes - Experiment and enjoy!