Tomato and capsicum chutney

This recipe won first prize for a vegetable chutney at this year's (2004) Royal Melbourne Show. Anne-Marie Primmer suggests that blistering the capsicum in her recipe adds dimension.

• 1.5kg red tomatoes, coarsely chopped
• 5 garlic cloves, crushed
• 2 white onions, finely diced
• 1 red capsicum, finely diced (seeds removed)
• 475ml cider vinegar
• 150g raisins, cut in half
• 8 whole cloves
• 2½ teaspoons chilli powder
• 5 small red chillies, finely diced
• ½ cup lime juice (or lemon juice)
• ½ tbs ground cumin
• 420g sugar
• 2 tsp salt
• 1 cinnamon stick, broken in half
• 2½ tsp fresh ginger, grated

Place the chopped tomato, garlic, onion and capsicum into a large saucepan and slowly bring to the boil. Stirring occasionally, simmer for 20-25 minutes.

Place the remaining ingredients in a bowl and mix well to combine. Add to the tomato mixture and mix with a wooden spoon. Continue to simmer for 1¼ hours, stirring occasionally.

Take off heat, remove cinnamon stick halves and spoon into hot, sterilised jars. Seal.

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