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.
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READY IN: 1hr 20mins
SERVES: 24
YIELD: 2 1/2 cups Chutney
UNITS: US
INGREDIENTS
Nutrition- 3
- 2
- 1 1⁄4cups sugar
- 1
- 5
- 1
- 1⁄2cup balsamic vinegar
- 1pinch red pepper flakes
- 1 3⁄4teaspoons salt
- 1⁄2cup golden raisin
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DIRECTIONS
- 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.
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