Ruby Tomato Chutney

Name: Ruby Tomato Chutney
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

9 ingredients

6 steps

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

Directions

1

Drain and chop the tomatoes, reserving the liquid.
2

Combine all ingredients with 1 cup of the tomato juice in a heavy saucepan or crockpot.
3

Simmer, covered, for 1/2 hour.
4

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).
5

As the chutney gets done, the tomatoes will get translucent and ruby colored.
6

Store in canning jars or freeze.

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