Topic: tomato chutney

[Sparkly]

I have just made a batch of tomato chutney using the following recipe:

1.5 Kg of tomatoes (Skinned)
500ml vinegar (I used 1/2 red wine vinegar and 1/2 malt vinegar)
teaspoon of cayenne and salt
2 bulbs of garlic and about 4 inches of ginger (blitzed into a paste)
350g of sugar

boiled it up for a good couple of hours and it tastes great, although really it should be called tomato and GARLIC chutney. It's all in sterlised jars now.

Any experts - will it get better being left for a few months (as it tastes pretty good now!)

[calendula]

 always better but don't think you'll ever get to know by the sounds of it  ;D

[Sparkly]

hehe well I have 3 jars will save one  :)