Chilli green tomato chutney

INGREDIENTS 

3 tbsp cumin seeds

6 tbsp green lentils

2 kg green tomatoes, chopped

2 large onions, chopped

15 red chillies, chopped

500g brown sugar 

1 cup cider vinegar

2 tsp salt 

1 tbsp ginger, minced

1 tbsp garam masala

1 tbsp paprika

1 tsp mustard seeds

1 tbsp tamarind 

METHOD

In a large pot, dry fry the cumin seeds until toasted.

Add all the other ingredients except the tamarind and bring to a boil. Simmer for  about 2 hours, adding the tamarind after the first hour. When the mixture thickens, use a potato masher to crush the tomatoes. 

While hot place the jars into a large pan of boiling water with the lids on for 10 mins.

Remove carefully from the boiling water and seal. Keeps for 3 to 4 months unopened.