Tomato and Golden Raisin Chutney
Slather this delightf ul spicy-sweet chutney on toasted whole-grain bread or serve it with cheeses. If you wish, you could process it in a boiling-water canner for 15 minutes. It keeps in the refrigerator for at least 2 months, if not longer.
Ingredients
- 3 pounds firm-but-ripe, meaty tomatoes, such as Oxheart or Amish Paste, peeled, cored, and cut into ½-inch pieces (about 6 cups)
- 1 pound baby yellow pear tomatoes or Sungold cherry tomatoes, not peeled, halved if large (about 2½ cups)
- ¾ cup golden raisins
- 1 cup cider vinegar
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 tablespoons peeled, fi nely grated ginger
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- ¾ teaspoon cayenne pepper
- ½ teaspoon ground cumin
Instructions
- Put the large tomatoes, small tomatoes, raisins, vinegar, sugars, ginger, garlic, salt, cayenne pepper, and cumin in a heavy Dutch oven. Mix well and bring to a boil over medium-high heat, stirring to dissolve the sugars.
- Reduce the heat to medium-low so that the chutney is simmering briskly. Cook, uncovered, stirring occasionally, skimming off any foam, and crushing large chunks with a potato masher. Reduce the heat as it starts to thicken. Continue simmering the chutney until it is very thick and jamlike, about 1 hour and 45 minutes.
- Spoon immediately into clean, hot, half-pint jars and fit the jars with 2-piece lids. Let cool, then refrigerate until ready to serve.
