Tomato Chutney
Recipe type: condiment
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
A thick, intensely flavored tomato chutney, highlighting the onset of tomato season here in San Diego.
  • 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
  1. 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.
  2. Lower heat and add tomatoes, onions, raisins, lemon zest and juice. Stir.
  3. Cook, uncovered, over low heat for 3 hours, stirring occasionally.
  4. 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