Hot tomato chutney

Yield: 50 Servings

Measure Ingredient
3 pounds Tomatoes
1 cup Brown sugar
1 cup Cider vinegar
1 large Red bell pepper -- chopped
1 large Onion -- coarsely chopped
2 \N Cloves garlic -- minced
3 tablespoons Ginger, peeled -- minced
½ cup Golden raisins
2 \N Jalapeno -- seeded and
\N \N Chopped
1 teaspoon Cumin seed
1 teaspoon Mustard seed
2 teaspoons Salt
¼ cup Cilantro -- chopped

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

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