Ingredients
Method
1.Place tomatoes in medium heatproof bowl, cover with boiling water; stand about 5 minutes or until soft. Drain tomatoes, chop coarsely.
2.Heat oil in large heavy-based saucepan; cook onion, ginger, seeds and spice, stirring, until onion is soft. Add tomato and remaining ingredients; stir over heat, without boiling, until sugar dissolves.
3.Simmer, uncovered, stirring occasionally, about 50 minutes or until mixture thickens.
4.Spoon hot chutney into hot sterilised jars; seal while hot.
