Spice up your dishes and snacks with this savoury sauce recipe!
½ kg of ripe or overripe tomatoes, roughly chopped
3 garlic cloves, crushed
1 large onion, thinly sliced
63g of light brown sugar
50ml of apple cider vinegar
¼ teaspoon of Bhut Jolokia chilli flakes
1 teaspoon of mustard seeds
Add all the ingredients in a large saucepan, and bring the mixture to a simmering point while stirring continuously.
When the mixture is simmering, reduce the heat and let the chutney cook for 1 hour. Make sure to stir the mix every now and then.
The chutney is ready when most of the liquid has reduced and it is of a fairly thick consistency.
Leave the chutney to cool slightly before you spoon it into a sterilized jar.
If you would like, you can set it aside in a cool, dark place for a few weeks to allow the flavours to develop.
If you cannot wait like me and you opened it, refrigerate and consume within two weeks.