Tomato Chutney Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 2 medium-size yellow onions, coarsely chopped | ||
| 1 large sweet red pepper, cored, seeded, and cut into 1 -inch squares | ||
| Minced ginger | 1 1/2 Tablespoon | |
| 8 medium-size ripe tomatoes, peeled, seeded, and coarsely chopped | ||
| 2 cups firmly packed dark brown sugar | ||
| Raisins | 1 Cup (16 tbs) | |
| Cider vinegar | 3/4 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange zest strip | 4 | |
| Cinnamon sticks | 2 | |
| Salt | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Red cayenne pepper | 1/4 Teaspoon | |
Directions
1 ln a large enameled orstainless steel saucepan, heat the oil over low heat.
Add the onions and sweet red pepperand cook, stirring occasionally, for 5 minutes.
Add thegingerandcook2 minutes longer.
Stirinthetomatoes, sugar, raisins, vinegar, orange juice, orange zest, cinnamon sticks, salt, allspice, ground red pepper, and cardamom; bring to a boil over moderate heat.
Lower the heat and simmer, uncovered, for 1 hour.
Let cool to room temperature.thencoverand refrigerate for 2 days to allow flavors to mellow.
Serve at room temperature or chilled.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot chutney into eight 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.
Add the onions and sweet red pepperand cook, stirring occasionally, for 5 minutes.
Add thegingerandcook2 minutes longer.
Stirinthetomatoes, sugar, raisins, vinegar, orange juice, orange zest, cinnamon sticks, salt, allspice, ground red pepper, and cardamom; bring to a boil over moderate heat.
Lower the heat and simmer, uncovered, for 1 hour.
Let cool to room temperature.thencoverand refrigerate for 2 days to allow flavors to mellow.
Serve at room temperature or chilled.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot chutney into eight 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.
Chef
