I have learned that the secret to making intensely flavored chutney lies not just in the ingredients, but in allowing a long cooking period of several hours. You want to reduce the chutney to an almost sweet and sour sludge before you pull it off the heat. My mom used to cook her mango chutney for half a day and reheat it the next morning before she canned it. Mama, thanks, you are still teaching me.
This tomato chutney is a conglomerate of several recipes, with a few added touches of my own. I deliberately experimented with this first batch, using plum or “Roma” tomatoes, known for their bland taste. I wanted to see if I could force their flavor to “pop” in the chutney, and was happy with the result. As summer rolls along, I’ll be trying out other tomatoes, such as heirlooms.
Serve this spicy chutney with chicken, beef or pork. You can slather the chutney on a cheese or veggie sandwich. Sometimes, I pour about half a cup over a brick of cream cheese. Serve with crackers for a simple snack with drinks.
TIP: For a tidier appearance, you may want to peel the tomatoes before seeding and chopping. Dip the tomatoes into a pot of boiling water for thirty seconds, and the skins should slip off easily. Lazy Liz decided to skip this step today, because my tomatoes were so small and I had so many of them.
TIP: If you are new to canning, check out the Ball Home Canning site for a review of safe canning procedures and a whole slew of recipes and techniques.
- 1 cup white sugar
- 1 cup brown sugar, packed
- 3 cups apple cider vinegar
- 3 tablespoons peeled fresh ginger, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 3 pounds tomatoes, seeded and roughly chopped
- 2 large yellow onions, chopped
- 1 cup golden raisins
- zest and juice of one Meyer lemon
- Using a large, heavy-bottomed pot, combine the sugars, vinegar, ginger, salt, cumin, coriander and cardamom. Bring mixture to a boil and stir to dissolve sugar.
- Lower heat and add tomatoes, onions, raisins, lemon zest and juice. Stir.
- Cook, uncovered, over low heat for 3 hours, stirring occasionally.
- Store in sterile jars according to safe canning practices. Process jars in a water bath for 10 minutes. Alternatively, cool the chutney and store in a covered container in fridge for up to 4 weeks.