Method

In a large saucepan over medium-low heat, combine the sugar, vinegar, salt, cardamom, ginger, mustard seeds, and cloves. Slowly bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, onion, garlic, olive oil, raisins, and pepper. Reduce the heat to low, and simmer, uncovered, stirring frequently, for 1 to 11/4 hours, or until the mixture is thickened. After a few minutes' cooking time, the tomato skins will separate from the pulp. Remove the skins with a fork and discard.

Spoon the chutney into a clean jar or bowl, cover, and refrigerate for up to 3 weeks.

Yield: about 2 cups

Contributor: pat ciesla

recipes for the basics    

salsa, chutney and relish recipes

top of page