1 kg of diced sweet potatoes
1 piece of ginger
2 finger-length chilies
250 g of tomatoes
Half a cup of brown sugar
3 tablespoons of wine vinegar
Salt to taste
One teaspoon of ground turmeric
1 kg of diced sweet potatoes
1 piece of ginger
2 finger-length chilies
250 g of tomatoes
Half a cup of brown sugar
3 tablespoons of wine vinegar
Salt to taste
One teaspoon of ground turmeric
Peel the sweet potatoes and carrots, then cut them into cubes
Peel the ginger and cut it into slices
Cut the chilies in half lengthwise, remove the seeds, and chop
Remove the cores from the tomatoes and cut them into 4 pieces
Combine the brown sugar, wine vinegar, salt, and turmeric in a pan
Let it simmer
Add the remaining ingredients and cook over low heat in an uncovered pan until the mixture thickens, stirring occasionally
Check the seasoning and fill sterilized jars still warm with the chutney
Makes 6 cups (96 tablespoons or spoons)
