Hot tomato chutney
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tomatoes |
| 1 | cup | Brown sugar |
| 1 | cup | Cider vinegar |
| 1 | large | Red bell pepper -- chopped |
| 1 | large | Onion -- coarsely chopped |
| 2 | Cloves garlic -- minced | |
| 3 | tablespoons | Ginger, peeled -- minced |
| ½ | cup | Golden raisins |
| 2 | Jalapeno -- seeded and | |
| Chopped | ||
| 1 | teaspoon | Cumin seed |
| 1 | teaspoon | Mustard seed |
| 2 | teaspoons | Salt |
| ¼ | cup | Cilantro -- chopped |
Directions
Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to 4 pints.
Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead