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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 2 cans whole tomatoes, drained, reserving liquid
- 1-1/2 cup cider vinegar
- 1 lg. onion, chopped
- 1-1/2 tbsp. slivered ginger
- 5 cloves garlic, minced
- 1 tbsp. mustard seeds
- 2 cups sugar
- 1/8 tsp. cayenne pepper
- 1/4 cup raisins
Method
- Drain and chop the tomatoes, reserving the liquid.
- Combine all ingredients with 1 cup of the tomato juice in a heavy saucepan or crockpot.
- Simmer, covered, for 1/2 hour.
- Stir, then continue to simmer over low heat for another hour so liquid evaporates and gets very syrupy (depends on how watery the tomatoes were).
- As the chutney gets done, the tomatoes will get translucent and ruby colored.
- Store in canning jars or freeze.
