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Tomato Chutney

September 18, 2009
Source: The Vegetarian Epicure, Book Two via CSA member Anne Tisel

  • 4 lbs red tomatoes
  • 2 large onions, chopped
  • 6 oz raisins
  • 4 oz pitted prunes, sliced
  • 1 ¼ c. cider vinegar
  • ½ c. brown sugar
  • 1 tsp ginger
  • 1 tsp cayenne pepper
  • 2 ½ TB salt
  • ½ tsp ground cloves
  • 1 ½ tsp ground coriander
  • 1 tsp whole mustard seeds
  1. Blanch the tomatoes in boiling water and peel them, then cut into thick slices.
  2. Combine all the ingredients in a large enameled kettle and summer until the mixture is quite thick (this could take up to an hour).
  3. To can: Spoon the chutney immediately into hot, sterilized jars, leaving at least ¼” of headroom, and seal.  The flavor will mellow with time.

Makes 3-4 pints

From September 18, 2009 Fox & Fawn Farm Newsletter

The Vegetarian Epicure, Book Two

The Vegetarian Epicure, Book Two

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