Recipe from inmamaskitchen.com

logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup main veggies dessert

Sweet Tomato Chutney

"I think of this thick, glossy, sweet chutney as an elegant, exotic version of tomato ketchup.  You might serve this relish with fried fish or cold poultry." Linda Ziedrich

  • 4 pounds ripe tomatoes, peeled and chopped, or 7 cups home-made tomato puree
  • 1 1/2 cups sugar
  • 1 1/2 cups white wine vinegar or distilled white vinegar
  • 1 tablespoon pickling salt
  • Juice and grated zest of 1 large lime or 2 small limes
  • 1/4 cup chopped garlic (from about 1 large head)
  • 2 tablespoons chopped fresh ginger
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon whole fennel seeds
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole fenugreek seeds
  • 1/2 cup raisins
  

Method

In a heavy nonreactive pot, combine all of the ingredients.  Bring them to a boil and reduce the heat.  Simmer them for 1 1/2 to 2 hours, stirring often, until the chutney is thick.

Ladle the chutney into pint or half-pint mason jars, leaving 1/4 inch headspace, and close the jars with two-piece caps.  Process the jars for 10 minutes in a boilng-water bath.

Store the cooled jars in a cook, dry, dark place.

Makes 1 1/2 to 2 pints

Reprinted with permission from ©Linda Ziedrich, The Joy of Pickling, Revised Edition, by Linda Ziedrich, published by Harvard Common Press  click for bok review

more basics        more chef & cookbook recipes for jams, preserves, butters       more recipes for pickles, preserves, salsas & chutneys

more about jam and pickle making

 

top of page

 

Google

©inmamaskitchen.com         membership agreement