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
- Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
- 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.
- 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