Tomato Chutney

• 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