Tomator Misti Chatney

THIS RECIPE FOR TOMATO CHUTNEY STAYS WELL IN THE REFRIGERATOR FOR  AT LEAST A WEEK.IN CALCUTTA THIS CHUTNEY IS COOKED IN MARCH WHEN TOMATOES COME CHEAP AND THE CHUTNEY IS MADE IN BULK AND PRESERVED WITH HALF A TSP OF SODIUM BENZOATE ADDED IN THE END AS PRESERVATIVE IS NECESSARY TO PRESERVE.   

Ingredients :

Tomato                                         2 kg

Sugar                                            1 kg

Ginger,chopped                             100 grams

Garlic,chopped                              1 large

Dry Red chilly                                2

Vinegar                                          1 cup

Raisins                                           2 tbsp(optional)
Salt                                                1 pinch

Method :

Chop the Tomatoes into four pieces and keep in a pan. Puree and strain if you wish but that is optional.  Add ginger, chopped garlic, dry red chilly(remove the seeds),sugar and salt. Mix well.

Put on heat and let it boil well and reduce to half.

Add vinegar and continue to boil. No water should remain.

Add raisins if you want to.

Remove from flame and cool.

Put in to glass bottles and store.This chutney lasts for a short period of time in the refrigerator.

For 1 kg tomato add 500 grams of sugar. Vinegar 1/ 2 cup need to be added in that case. 

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