Roasted tomato chutney

It's a little time consuming but it has to be one of the best tomato chutneys you will ever make. Unctuous and dark, it goes well with everything.

Ingredients

400 ml	Malt vinegar
2 Tbsp	Black mustard seeds
300 ml	Olive oil
5 kgs	Tomatoes (Main)
200 g	Fresh ginger, peeled and chopped
20	Garlic cloves, peeled and crushed
2 Tbsp	Turmeric
4 Tbsp	Cumin seeds, roasted
2 Tbsp	Smoked chilli sambal
250 g	Palm sugar
100 ml	Fish sauce

Directions

1. Soak the mustard seeds overnight in the malt vinegar.
2. Cut the tomatoes in half and roast them in the olive oil for up to three hours in a medium oven. Use several baking dishes to do this or roast in batches. The tomatoes lose a lot of water and that creates steam and stops the roasting process. The tomatoes should end up dark and almost dry.
3. Blend all the other ingredients and simmer slowly for an hour.
4. Add the tomatoes and their roasting oil and cook for two more hours, adding more oil if required.
5. This will result in a thick, hot condiment with a very rustic texture. If you feel it is too "textured" you can pulse the chutney in a blender to smooth it out.