TASTY TOMATO CHUTNEY
2 kg tomatoes, peeled, cored and chopped
¼ cup minced garlic (about a medium sized head)
1 cup chopped onions
¾ cup brown sugar
¾ cup white sugar
1 ½ cup cider vinegar
1 tablespoon pickling salt
1 lime, zested and juiced
1 tablespoon dry, ground ginger
1 teaspoon hot pepper flakes (or to taste)
½ teaspoon ground cumin
½ teaspoon black pepper
½ cup raisins, chopped
Combine all the ingredients in a heavy nonreactive 4 – 6 quart pot.
Bring to a boil over high heat, then lower heat and cook at a low simmer for 1 ½ to 2 hours until thickened.
Stir often as it thickens to prevent scorching.
Ladle the chutney into ½ pint canning jars leaving headspace and attach the two-piece canning lids.
Boil in a boiling-water canner for 10 minutes.
Remove and cool before storing in a dark, cool place.
Makes five ½ pint jars (5 x 300 ml jars)
