It is worthwhile taking your time with this chutney. Just let it slowly simmer away at the back of the stove. Give it a stir once in a while and it will do just fine. Be sure to let your jars sit for about four weeks before opening- let those flavours mellow out.
Serve it with meats, a cheese board, with curries.
This recipe makes about 8 250 ml jars.
1 cup sugar
1 cup brown sugar
3 cups apple cider vinegar
3 tbsp fresh ginger, finely chopped
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
3 lbs tomatoes, preferable roma, cored, seeded and chopped. (peeling them is optional- I don't)
2 onions, large ones, chopped
1 cup golden raisins (or the delicious ones you have recently dehydrated)
2 tbsp lemon juice
Combine the sugars, vinegar, ginger, salt, cumin, coriander and cardamom in a large heavy-bottomed pot. Bring to a boil and stir to dissolve the sugar.
Add the tomatoes, onions, raisins and lemon juice. Stir and lower the heat. Cook, uncovered, over low heat for about three hours. Stir once in a while.
In the meantime, prepare your canning jars and lids; heat your water for the boiling-water bath.
Once the chutney has thickened, taste, adjust the seasonings. Ladle into your jars, screw on the tops and process for 10 minutes. Alternatively, you could store in the refrigerator for up to one month.