Tomato Chutney
"From Cooking Light March 2010. Great served with a Ploughman's Lunch Platter."
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
2 cups
- Serves:
- 8-10
ingredients
- 1 1⁄4 cups cider vinegar
- 1⁄2 cup sugar
- 2 teaspoons sea salt
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cardamom seed, crushed
- 1⁄2 teaspoon mustard seeds
- 1⁄4 teaspoon ground cloves
- 1 cup chopped onion
- 1⁄2 cup golden raisin
- 2 tablespoons fresh minced garlic
- 1 tablespoon olive oil
- 1⁄4 teaspoon black pepper
- 7 plum tomatoes, peeled and quartered
directions
- Place first 7 ingredients in a large saucepan over medium-low heat, bring to boil.
- Add onion, and remaining ingredients, stir to combine.
- Reduce heat and simmer for 1 1/2 hours or until thick, stirring occasionally.
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RECIPE SUBMITTED BY
I am the mother of two wonderful boys, Henry and Thomas. Henry has very exotic taste and would eat olives and extra strong cheese all day if I let him. Thomas is a more basic creature who eats just about anything. I am married to Michael who must be a saint for not only loving me but eating anything I make! I lived in England for 10 years but have recently moved to British Columbia. I have always been a Canadian through and through. I was a primary/elementary school teacher but now I am at home with my two boys! Saturday mornings used to be for sleeping in but lately they have turned into our baking time before Daddy gets up. How life changes!
