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!)
always better but don't think you'll ever get to know by the sounds of it ;D
hehe well I have 3 jars will save one :)