A sweet chutney to liven up a toasted cheese sandwich.
1 clove garlic
2 pieces stem ginger
500 ml vinegar
1.5 kg tomatoes
450 g granulated sugar
1.5 teasp salt
(If I’m growing chillies too then I add one or two finely chopped for a little heat)
Finely chop the garlic and ginger, roughly chop the tomatoes and put everything into a preserving pan.
Bring to the boil and then simmer uncovered for about two hours until the chutney has thickened.
Pot as normal.