green tomato chutney 1 kg (2.2 lbs) green tomatoes 50 g (2 oz) fresh ginger 3 tablespoons raisins 2 level tablespoons sugar 1 dried chili pepper 1 tablespoon cumin 1 tablespoon olive oil salt 1. Wash and dice the tomatoes. Peel and finely grate the ginger. 2. Heat the oil in a large pot and add the tomatoes, ginger, raisins, sugar and salt. Cook over medium heat for about 15 minutes, stirring occasionally.  Chop the chili pepper and dry roast it with the cumin in a hot skillet for about 30 seconds. 3. Add the cumin to the cooked tomatoes, mix well and cool. This will keep in the fridge for about a week. back