Hot Tomato Chutney
3 lbs tomatoes
1 cup brown sugar
1 cup cider vinegar
1 large red bell pepper, chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
3 Tbls ginger, peeled, minced
1/2 cup golden raisins
2 jalapenos, seeded and chopped
1 Tbl cumin seed
1 Tbl mustard seed
2 Tbls salt
1/4 cup cilantro, chopped
Place all ingredients except cilantro in a large non-aluminum saucepan; cook over medium heat, stirring, until sugar is dissolved. Continue to cook, stirring occasionally, until mixture thickens, about 30 minutes. Stir in cilantro for the last few minutes of cooking.
Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to 4 pints.
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