Recipe by BecR
A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.
Top Review by Susie D
I made this to serve with crackers and a cheese tray for the holidays, but it was also delicious served with baked ham. At first bite it was extremely tart, but after mellowing overnight it was much smoother ~ tangy, spicy, sweet, and fruity. I substituted 2 cans of diced tomatoes and added 2 chipotle peppers. I'd definitely make this again!
- 3 lbs plum tomatoes, peeled and diced
- 2 inches piece fresh ginger, finely grated
- 1 1⁄4 cups sugar
- 1 large red onion, diced fine
- 5 garlic cloves, peeled and minced
- 1 cup apple cider vinegar
- 1⁄2 cup balsamic vinegar
- 1 pinch red pepper flakes
- 1 3⁄4 teaspoons salt
- 1⁄2 cup golden raisin
Directions See How It's Made
- Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
- Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
- Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.