A thick, intensely flavored tomato chutney, highlighting the onset of tomato season here in San Diego.
Ingredients
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
Instructions
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.
Recipe by Liz The Chef at https://lizthechef.com/tomato-chutney/