Sunday, August 28, 2016

Tomato Meets Raisin - make Delicious Tomato Chutney

My usual tomato season is all about bottling passata for the winter.  But I can't resist making old favourite tomato treats and trying new ones.  I based this chutney on one shared by Liz the Chef mostly because I could use my freshly dehydrated and amazing tasting grapes/raisins.  I don't think I will ever buy those dry, shrivelled and tasteless raisins offered up at the grocery store ever again.

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.


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