Ingredients

  • 12 pounds red, ripe tomatoes, about 16 to 18, cored and chopped
  • 4 medium yellow onions, about 1 pound, peeled and chopped fine
  • 8 garlic cloves, about 1/2 cup, peeled and minced
  • 8 ounces fresh ginger, about 1 cup, peeled and chopped
  • 1 ½ cups seedless raisins
  • 3 whole poblano chili peppers, seeded
  • ½ cup Oriental chili paste
  • 2 tablespoons salt, or to taste
  • ¼ cup light-brown or dark-brown sugar
  • 2 cups cider vinegar
  • Nutritional Information
    • Nutritional analysis per serving (14 servings)

      192 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 25 grams sugars; 6 grams protein; 1391 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 10 pints

Preparation

  1. Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
  2. Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
  3. Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.
  • The chutney can be kept in unsterilized containers in the refrigerator for one month to six weeks.

1 hour 45 minutes

Dining and Cooking