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Tomato Chutney

Tina Cornett
Yield 4 (1/2-pint) jars


  • 12 ripe tomatoes (about 3 pounds)
  • 2 large onions, quartered
  • 2 garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, peeled
  • 1/2 habanero pepper
  • 1/2 cup chopped fresh basil
  • 1 cup firmly packed light brown sugar
  • 1/2 cup raisins
  • 1 cup white vinegar

How to Make It

  1. Peel and slice tomatoes. Place tomato and next 5 ingredients in a food processor. Process 30 seconds or until mixture is smooth, stopping to scrape down sides.

  2. Place puree in a heavy saucepan; stir in remaining ingredients. Bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 2 to 2 1/2 hours or until thickened.

  3. Pack mixture into hot jars, filling 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 15 minutes.