Tomato Chutney
| Servings | Prep Time |
| 6one pint jars (max 8) | 30minutes |
| Cook Time | Passive Time |
| 70 – 90minutes | 10 minutes (Process time in hot water bath) |
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Ingredients
- 2cups red onionfinely sliced
- 3pounds tomatoespeeled and chopped
- 1 tart applepeeled and chopped
- 1/2cup sultana raisins
- 1/2cup prunesstones removed, chopped
- 4 garlic clovessmashed and minced
- 4 chilli peppersseeds removed, minced *optional
- 2chunk of ginger rootpeeled and finely chopped
- 1 1/2cups brown sugar
- 3/4cup red wine vinegar
- 5 cardamom seeds
- 1/2teaspoon paprika
Instructions
- Place all ingredients in a large, heavy pan and bring to a gentle simmer, stirring frequently.
- Simmer gently for 60 minutes, bring to a gentle boil. Continue to cook until the mixture turns dark and thick, with a shiny glaze. Place into sterilised jars leaving 1/2 headspace, allow to cool a bit before sealing and processing in a hot water bath or pressure canner.
- Store in a cool, dark cupboard for up to one year.
Recipe Notes
