Tomato Chutney

I come to you with a gift. From my mom. It is the coveted recipe for what is in the jar I am always looking for on Christmas when we get a basket of canned goodies she has been growing and preserving throughout the summer and fall. Everything in the basket is lovely, spicy spaghetti sauce, boysenberry jam, fig and lemon marmalade… but this one is my favorite. Her tomato chutney. It is sweet, tangy, and delicious. It goes great with curries and is tasty all on its own sopped up with naan. It takes a few hours, but for most of that time it is just sitting on the stove bubbling away. It is literally — chop all the things, toss in pot, simmer, can. Done.

Tomato Chutney

From My Mom

Makes 5 ½-pint jars

4 pounds tomatoes, chopped
¼ cup garlic, minced
1 cup onion, chopped
¾ cup brown sugar
¾ cup white sugar
1 ½ cups apple cider vinegar
1 Tbsp pickling salt
1 lime,  juiced (about 2 Tbsp)
1 Tbsp ginger, grated
1 tsp hot red pepper flakes
½ tsp ground cumin
½ tsp black pepper
½ cup raisins

1. Prep all ingredients and add to a large pot. Bring to a simmer over medium heat.

2. Cook slowly over a low simmer, uncovered, for 4-5 hours, or until reduced by half, stirring occasionally.

3. Near the end of the cooking time, stir often and keep a close eye on it to make sure nothing burns or gets stuck on.

4. To preserve: Boil in canner for 10 minutes.

Serve with Indian dinners, on toast, stirred into yogurt, the possibilities are endless.