Tomato Chutney

Name: Tomato Chutney
Ingredients: 2 cups sugar; 3 cups cider vinegar; 2 tablespoons minced peeled fresh gingerroot; 2 1/2 teaspoons salt; 1 1/2 teaspoons coriander seeds, crushed lightly; 1/2 teaspoon dried hot red pepper flakes; 3 pounds plum tomatoes, peeled, seeded, and quartered; 3 onions, chopped; 1 cup golden raisins

9 ingredients

4 steps

Ingredients

2 cups sugar
3 cups cider vinegar
2 tablespoons minced peeled fresh gingerroot
2 1/2 teaspoons salt
1 1/2 teaspoons coriander seeds, crushed lightly
1/2 teaspoon dried hot red pepper flakes
3 pounds plum tomatoes, peeled, seeded, and quartered
3 onions, chopped
1 cup golden raisins

Directions

1

In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved.
2

Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1 1/4 hours, or until it is thickened.
3

Let the chutney cool and transfer it to a bowl or jars.
4

The chutney keeps, covered and chilled, for 3 weeks.