Hot Tomato Chutney

Lynnda Cloutier


A delicious accompaniment to any meats. Source unknown


★★★★★ 1 vote



  • ·
    3 lbs. ripe tomatoes, seeded and coarsely chopped, about 4 to 5
  • ·
    1 cup brown sugar
  • ·
    1 cup cider vinegar
  • ·
    1 large red pepper, chopped
  • ·
    1 large onion, coarsely chopped
  • ·
    2 garlic clove, minced
  • ·
    3 tbsp. peeled and minced fresh ginger
  • ·
    1/2 cup raisins
  • ·
    2 jalapeno peppers, seeded and chopped
  • ·
    1 tsp. cumin seeds
  • ·
    1 tsp. mustard seeds
  • ·
    2 tsp. salt
  • ·
    1/4 cup chopped cilantro

How to Make Hot Tomato Chutney


  1. Put all ingredients except the cilantro in large non aluminum pan and cook over medium heat, stirring, til sugar is dissolved. Continue to cook, stirring occasionally til 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 minutes. Makes 3 to 4 pints.

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About Hot Tomato Chutney

Course/Dish: Other Sauces

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