Hot Tomato And Apple Chutney
|Ripe red tomatoes||1 1⁄2 Kilogram|
|Peeled cored apple||250 Gram, cut into 1/2 inch squares|
|Fresh ginger||1 Tablespoon|
|Fresh garlic||1 Tablespoon|
|Kashmiri red chilli powder||1 Teaspoon|
|Ground black peppercorns||1 Tablespoon|
|Sugarcane vinegar||1⁄2 Cup (8 tbs)|
Wash the tomatoes, cut a cross on the bottom of each and pour hot, boiling water over them till they are covered. Keep them for 2 to 4 minutes in the water.
Drain the tomatoes, skin them, chop them coarsely and pass them through the liquidizer. Place the pureed tomatoes in a large, flat bottomed pan.
Place the chopped apples, ginger, garlic, vinegar and sugar into the pan with the tomatoes and cook over a very low fire. When the gravy begins to thicken, allow it to boil. Add salt, chilli powder and the ground spices, stir for 3 minutes and remove from the fire.
Cool. Store in bottles and refrigerate.