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LOCATION: Recipes >> Preserving >> Tomato Chutney 05

Print this Recipe    Tomato Chutney 05

Winter Tomato Chutney

3 1-pound-12-oz cans chopped tomtoes, including juice
2 cups chopped onion
1 lemon, zest removed with a peeler and chopped
1 cup brown sugar
1 cup golden raisins
1/4 cup dried currents
1 tablespoon mustard seeds
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon ground allsipce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons chopped fresh ginger
1 cup cider vinegar

Discard pith and seeds from lemon and chop pulp.

In a large kettle combine all ingredients, bring to a boil, lower
heat to medium low and simmer for 1 hour. Lower heat to a bare
simmer and cook for 1 hour more. Stir frequently to avoid scorching.
Makes 5 cups. Process or store in fridge. Keeps unprocessed in
fridge for a number of weeks due to high vinegar content.

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