Spicy Tomato Chutney
For this recipe, you will need four pounds of ripe red tomatoes, fresh ginger root, garlic, white sugar, red wine vinegar, two medium onions, raisins, mixed spice, chili powder, paprika, and curry paste.
Dice both your onions into small pieces. Bring water to boil in a large saucepan. Place the tomatoes in the water and let them cook for 3 to 5 minutes (until the skins crack and begin to peel). Remove them from the water and let them cool. Drain the water from the saucepan.
Using a food processor or blender, puree the tomatoes with 3 cloves of garlic and one 1-inch piece of ginger root. Place that mixture back in the saucepan and add 1 3/4 cups of white sugar, 1 cup of red wine vinegar, the two diced onions, and 1/4 cup of raisins. Stir well and place over medium heat. Add 2 teaspoons of mixed spice, 1 teaspoon of chili powder, 1 tablespoon of curry paste, and a pinch of paprika. Let that simmer until thick then refrigerate until ready to use.
Tomato Chutney
For this recipe, you will need two pints of cherry tomatoes, one small white onion, green onions, fresh cilantro, two green chili peppers, and lemon juice.
To prep for this recipe, you will need to chop the white onion, one green onion, both green chili peppers, and enough fresh cilantro to make a 1/2 teaspoon.
In a medium saucepan filled with just enough water to cover the bottom, place the two pints of cherry tomatoes. Bring that to a boil over medium heat and let the tomatoes cook until they are soft and the skin begins to break. Mix the chopped white onion, green onion, 2 chili peppers, and 1/2 teaspoon of cilantro in a medium bowl. Add the cooked tomatoes while still hot. Stir and season with salt, pepper, and lemon juice as desired.