Tomato Chutney With Golden Raisins Recipe #379361
A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.
by BecR
1½ hours | 30 min prep
SERVES 24 , 2 1/2 cups Chutney
- 3 lbs plum tomatoes, peeled and diced
- 2 inches piece fresh ginger, finely grated
- 1 1/4 cups sugar
- 1 large red onion, diced fine
- 5 garlic cloves, peeled and minced
- 1 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 1 pinch red pepper flakes
- 1 3/4 teaspoons salt
- 1/2 cup golden raisin
- Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
- Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
- Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.
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5 stars