Day 188 - a bit of a pick

The Sweet tomato and sesame chutney recipe was in the The Weekend Magazine in this weekends paper, so Morry made it and cleaned out the fridge.

Morry toasted the left over baguettes from last night, we had hot smoked salmon, rocket pesto, parmesan cheese, capers, olives.

Here is the recipe for the chutney. It says it makes 4 cups but it didnt!

Sweet tomato & sesame chutney
250ml white wine vinegar
185g caster sugar
500g large tomatoes, skinned and chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
4 cardamom pods, crushed
1 bay leaf
3/4 teaspoon salt
2 tablespoons sultanas
2 teaspoons white sesame seeds

Heat vinegar and sugar together, stirring until sugar dissolves. Add tomatoes, spices, bay leaf and salt. Bring to boil, simmer for 25 minutes, then remove cardamom pods and bay leaf. Add sultanas and sesame seeds and cook over a low heat for 6 minutes, stirring frequently. Transfer into sterilised jars when cool. The chutney will set to a jam-like consistency when cold. Makes about 4 jars