Spiced Ginger Tomato Chutney - Relish With Golden Raisins

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.

• Ready In: 1 hr 20 mins
• Serves: 24
• Yields: 2 1/2 cups Chutney

Ingredients

• 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

1. 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.
2. 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).
3. 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.