Tomato Chutney

Tomato Chutney Recipe
Tina Cornett

Yield:

4 (1/2-pint) jars

Recipe from


Ingredients

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

Preparation

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.

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.

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.

Note:

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note