Ruby Tomato Chutney
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
-
1Drain and chop the tomatoes, reserving the liquid.
-
2Combine all ingredients with 1 cup of the tomato juice in a heavy saucepan or crockpot.
-
3Simmer, covered, for 1/2 hour.
-
4Stir, then continue to simmer over low heat for another hour so liquid evaporates and gets very syrupy (depends on how watery the tomatoes were).
-
5As the chutney gets done, the tomatoes will get translucent and ruby colored.
-
6Store in canning jars or freeze.
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