Ingredients
| 2 cans | whole tomatoes, drained, reserving liquid | | 1-1/2 cup | cider vinegar | | 1 | lg. onion, chopped | | 1-1/2 tbsp. | slivered ginger | | 5 cloves | garlic, minced | | 1 tbsp. | mustard seeds | | 2 cups | sugar | | 1/8 tsp. | cayenne pepper | | 1/4 cup | raisins |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Drain and chop the tomatoes, reserving the liquid. Combine all ingredients with 1 cup of the tomato juice in a heavy saucepan or crockpot. Simmer, covered, for 1/2 hour. Stir, then continue to simmer over low heat for another hour so liquid evaporates and gets very syrupy (depends on how watery the tomatoes were). As the chutney gets done, the tomatoes will get translucent and ruby colored. Store in canning jars or freeze.
Similar Recipes
chutney, tomato chutney