Tomato Chutney stores well. Other chutneys that keep, such as mango chutney, are readily available in jars. Keeping them on hand helps to provide variety to the dishes you serve. A sweet mango chutney goes particularly well with north Indian lamb dishes.
4 lb (2 kg) ripe tomatoes, peeled and quartered
3 cloves garlic, finely chopped
1-in (2½-cm) piece fresh ginger root, peeled and finely chopped
2-3 tablespoons ground chili
1 tablespoon salt
1 cup (250 g) golden raisins
1 lb (500 g) sugar
2½ cups (600 ml) malt vinegar
Put the tomatoes, garlic, ginger, chili and salt into a saucepan and cook the tomatoes almost to a pulp (they should still be chunky). Add the golden raisins, sugar and vinegar and cook until thick. Cool and bottle.