Hot Indian Tomato Chutney
|Red tomatoes||1 Kilogram, deseeded and chopped (Use Large Sized)|
|Red bell peppers||2 Large, deseeded and chopped|
|Red onions||2 Medium, finely chopped|
|Grated ginger||2 Tablespoon|
|Grated garlic||2 Tablespoon (Use Large Sized Cloves)|
|Dried kashmiri red chilies||6 Large, deseeded and coarsely pounded dry|
|Ground cinnamon||1 Tablespoon|
|Ground cardamom seeds||1 Tablespoon|
|Coarsely ground black pepper||1 Teaspoon|
|Sugarcane vinegar||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
|Rock salt||To Taste, pounded|
Place the chopped tomatoes in a large pan. Top it with the cut red peppers, onions, ginger and garlic. Place on a very low fire and mix gently. After 5 minutes, add the vinegar and the sugar. Mix well and allow to heat and then simmer. This should take at least 25-30 minutes.
Stir the tomato mixture gently without placing it on a strong boil. Allow the mixture to simmer and become thick, by which time it will come to a slow boil. Stir the mixture and add the rock salt, pounded Kashmiri chillies, ground cinnamon and cardamom and ground black peppercorns. Allow to boil for 10 more minutes. When you don't see any water in the pan, taste for sugar and salt and remove from the flame.
Cool. Fill in bottles and refrigerate.