Cooking Instructions

• Heat the mustard and coriander seeds in a dry frying pan, stirring over a medium heat until they start to pop. Remove from the pan and lightly crush in a pestle and mortar or with a rolling pin. Set aside.
• Place prepared tomatoes, onions, chillies, garlic, ginger, sugar, vinegar, 1 tb smoked paprika, the crushed mustard and coriander seeds, 1 teaspoon salt and some chilli flakes (optional) into a large, stainless steel or enamel lined saucepan.
• Put a lid on the pan while bringing to the boil, then remove the lid, turn down the heat and simmer gently until the vegetables are soft (approx 1 hour).
• Take the saucepan off the heat and, using a handheld stick blender, reduce the mixture to a chunky puree.
• Taste, and add more chilli flakes or smoked paprika if desired.
• Put washed, rinsed and drained jars and lids on a baking tray and place into a low oven. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished chutney.
• Bring back to a boil and continue to gently cook, uncovered and stirring regularly (careful: it may splutter!), until there’s no loose liquid when a wooden spoon is drawn across the bottom of the pot (approx. 1 hour).
• Taste seasoning again, adding more salt, chilli flakes or smoked paprika if needed.
• Put into clean, warm jars, lightly screw on the lids and leave to cool.
• When cool enough to handle, tighten the lids a little more if possible.
• When completely cold, test that you have an airtight seal by pressing the centre of the lids.
• Label and leave to mature for 6 weeks. Should keep for a year in a dark, cool place.