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Hot Hot Tomato Chutney

Updated February 23, 2016
(1 Votes)

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Cooking Methodpreserving

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low calorie, low carb, low cholesterol, low-fat, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturehot & spicy, savory, tangy, tart

Type of DishCondiments, dip/spread

Ingredients

  • 6 pounds (8 or 9 large) ripe tomatoes, cored and chopped
  • ½ pound (2 medium) yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 4 ounces fresh ginger, peeled and grated (about ½ cup)
  • ¾ cup golden raisins
  • 2 whole poblano chile peppers, seeded
  • ¼ cup Oriental hot red chili paste
  • 1 tablespoon kosher salt, or to taste
  • 2 tablespoons dark brown sugar
  • 1 cup cider vinegar

Instructions

Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.

In a small nonreactive bowl, dissolve the sugar in the vinegar and stir into the kettle. Reduce the heat to low. Simmer, uncovered, stirring frequently to prevent scorching, until the chutney is the consistency of jam, about 1½ hours or longer.

Remove the poblano chile peppers and discard. Ladle enough the hot chutney into sterilized pint jars to come within 1/8-inch of their tops. Wipe the rims and seal with the lids. Refrigerate after cooling. (Keeps for 4 to 6 weeks.)

Serve with meat loaf cold meat dishes, and hamburgers.

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