1kg shallots, coarse dice
2 bulb garlic, cloves peeled and halved
1kg fresh tomatoes quartered
600ml cider vinegar
500g dark brown sugar
Spice bag should be tied in muslin cloth
Ginger 2 thumb sized pieces
2tsp black peppercorns
Take a large stainless heavy bottomed saucepan. Add all the ingredients and slowly bring to a simmer stirring from time to time.
Simmer for 2-3 hours to achieve a chutney like consistency. (A good test is you should be able to draw a spoon through and see the base of the pan).
Transfer into sterilised jars.
Store in the fridge for at least two weeks to mature before enjoying with Yarg, Kern or Stithians – and home baked bread, naturally!