Addictive Tomato Chutney with Less Sugar

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Garlic
  • 1 tbsp Ginger, dry ground
  • 1 tsp Hot pepper flakes
  • 1 Lime
  • 1 cup Onions
  • 1/2 cup Raisins
  • 4 lb Tomatoes

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 cup Brown sugar or sucanat
  • 1 tbsp Pickling salt

• Oils & Vinegars

  • 1 1/2 cup Cider vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on anoregoncottage.com

Description

Ingredients

• 4 lbs. tomatoes
• 1 c. chopped onions
• ¼ c. minced garlic (about a medium sized head)
• ½ c. raisins, chopped in a food processor (I usually do this when chopping the garlic)
• ½ c. brown sugar or sucanat
• ¼ c. honey
• 1-1/2 c. cider vinegar
• 1 TB. pickling salt
• 1 lime, zested and juiced
• 1 TB dry, ground ginger
• 1 tsp. to 1 TB. hot pepper flakes, to taste*
• ½ tsp. ground cumin
• ½ tsp. black pepper

Directions

• Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). You should have 7 cups of chopped puree (if you dont have a food processor, core, peel and chop the tomatoes by hand).
• Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened.** Stir often as it thickens to prevent scorching.
• Prepare canner, lids and jars.
• Ladle the chutney into ½ pint canning jars leaving ¼″ headspace and attach the two-piece canning lids.
• Boil in a boiling-water canner for 10 minutes. Remove to a towel-lined surface and cool 12-24 hours. Check seals and store in a dark, cool place.