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Hot tomato chutney
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| Artist: |
_ |
| Categories: |
Condiments, Dips & Spreads, Tomatoes |
| Yield: |
50 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Tomatoes | | 1
| cup | Brown sugar | | 1
| cup | Cider vinegar | | 1
| large | Red bell pepper -- chopped | | 1
| large | Onion -- coarsely chopped | | 2
| | Cloves garlic -- minced | | 3
| tbsp | Ginger, peeled -- minced | | 1/2
| cup | Golden raisins | | 2
| | Jalapeno -- seeded and | | | Chopped | | 1
| tsp | Cumin seed | | 1
| tsp | Mustard seed | | 2
| tsp | Salt | | 1/4
| cup | Cilantro -- chopped |
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Procedures:
| 1 | Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved. | | 2 | Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. | | 3 | Stir in the cilantro for the last few minutes of cooking. | | 4 | Pack in sterilized jars and seal. | | 5 | Freeze or process in a hot water bath for 15 min. makes 3 to 4 pints. | | 6 | recipe by : the herbal pantry, by emelie tolley & chris mead |
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