GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.

I had a glut of tomatoes and green chillies and saw a version of this  recipe in the paper – it’s something I have never come across before.  The taste is fabulous – rich, pungent and spicy and great with eggs, curries and rice dishes.  Easy to make and will keep, unopened in the fridge, for six months or more.  I used a food processor to grate the garlic, chilli and ginger and then the blade to chop up the tomatoes so the preparation was easy.  The recipe is adaptable to your own taste.

4tbs peanut oil – or other vegetable oil (not olive)
2tbs black mustard seed
2tsp turmeric powder
1tbs ground cumin
2tsp chilli powder
1tbs minced garlic (fresh)
2tbs minced ginger (fresh)
6 fresh green chillies, seeds removed
2kg ripe tomatoes, chopped
1tbs salt, approx.
300ml malt vinegar
250g brown sugar (I used a mixture of brown and coconut sugar)

1.Heat oil in a heavy based pan and add mustard, turmeric, cumin and chilli powder.
2. Stir and cook for 3-4 minutes, being careful not to burn spices.
3. Add minced garlic, ginger and chilli and cook for a further five minutes.
4. Add tomatoes, salt, vinegar and sugar, reduce heat to low and simmer for 60-90 minutes, stirring occasionally until sauce thickens and oil comes to the top.
5. Remove from heat and store in sterilised jars.