4 cloves garlic, diced
a lot of ginger, diced
12 scallions, diced
2 teasp cinnamon powder
1600 g chopped tomatoes (canned)
150 ml vinegar
12 tablespoons raw cane sugar
2 teaspoons salt
some chilli powder or sambal oelek
2 tablespoons brown mustard seedsCook garlic, ginger, scallions and the spices in oil until they're golden. Stir in tomatoes, vinegar, sugar and cover; bring to a simmer for one hour or more until the chutney has concentrated enough. Season with salt and chili powder. Pick out the 20 cloves. At last roast the mustard seeds in oil until they're starting to spring. Put them into the chutney. Fill the chutney in well cleaned twist off jars.
You may now lick the spoon (but be careful not to burn your tongue!)
Have a colourful, spicy day!