A bit on the side Roasted tomato ketchup. Picture: Guy Bailey Source: The Australian AUTUMN offers great ingredients to make condiments. The chutneys are perfect with cheese or cold meats, or served with a curry. Roasted tomato ketchup 3kg ripe tomatoes Olive oil Fresh thyme 3 large onions, chopped 6 large garlic cloves, peeled 1 red capsicum, seeded and chopped 3 sticks celery, trimmed and chopped 1-2 teaspoons chilli flakes 1 teaspoon ground coriander 6 cloves, crushed 1 cup cider vinegar 1 cup sugar Halve tomatoes; place on a baking tray. Drizzle with olive oil, sea salt and thyme. Roast in a 180C oven for 30 minutes. Meanwhile, heat oil in a saucepan and saute onions, garlic, capsicum, celery, chilli, coriander and cloves for 7 minutes. Add tomatoes and half the vinegar then simmer for 15 minutes. Puree mixture; return to pan with sugar and remaining vinegar. Simmer, stirring frequently, for 15-20 minutes, or until thickened. Season to taste and transfer to labelled, sterilised jars. Makes 6 cups Mango & chilli chutney 4 cups dried apricots and peaches 7 fresh mangoes 2 lemons, scrubbed and quartered 2 large onions, peeled and chopped 6 large garlic cloves 2 tablespoons grated fresh ginger" 2 long red chillies Seeds from 4 cardamom pods 1 teaspoon mustard seeds 3 cups raw sugar 1 tablespoon salt 2 1/2 cups white wine vinegar Cut dried fruit into pieces. Remove mango flesh and chop. Place lemons, onions, garlic, ginger and chillies in a food processor and finely chop. Grind spices in a mortar and pestle until fine. Simmer all ingredients in a heavy saucepan for about 30 minutes, or until thick. Pour into sterilised jars and seal. Label and store in a dark cupboard for about 6 months to mature. Makes about 6 cups Pumpkin chutney 1 large onion, peeled 3 cloves garlic, peeled 2 large red chillies, seeds removed 100g fresh ginger, chopped 2 cups caster sugar 2 cups cider vinegar 1 cinnamon stick 1 star anise 1/4 teaspoon cardamom seeds 750g pumpkin, peeled and 1cm diced 150g golden sultanas 300g plum tomatoes, skinned, diced Chop onion, garlic, chillies and ginger; add to a saucepan with sugar, vinegar and spices. Bring to a boil, stirring; add remaining ingredients. Return to boil then simmer until thick. Remove cinnamon and star anise and transfer to sterilised jars. Makes about 5 cups.