Summer Chutney 2 Ways: Tomato Chutney; Date, Onion and Tart Apple Chutney
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Recipe type: chutney
 
Recipe by The Spiced Life; this recipe makes extra to freeze
Ingredients
  • 6 quarts of chopped tomatoes
  • hefty pinch of salt
  • ⅔ cup of apple cider vinegar
  • ⅔ cup brown sugar or jaggery
  • ½ t ground cumin
  • 1½ t Ceylon cinnamon
  • ½ t allspice
  • 2 T minced garlic
Instructions
  1. Start with a lot of freshly picked tomatoes. Chop them coarsely and add to a pot with their juices--I had about 6 quarts of chopped tomatoes because I plan to freeze this chutney. Add a hefty pinch of salt, and for that many tomatoes, about ⅔ cup of apple cider vinegar, ⅔ cup brown sugar or jaggery and ½ teaspoon of ground cumin, 1½ teaspoons of Ceylon cinnamon, ½ teaspoon of allspice, and 2 tablespoons of minced garlic. Bring to a boil and let boil gently for 10 minutes. Taste for more vinegar and/or sugar. Boil another 10 minutes. Taste again, and this time taste for more spices (add them in ¼ teaspoon increments). This time let the chutney simmer briskly (so slightly more gentle than the boil) for 30 minutes, uncovered. When the raw taste of the tomatoes has concentrated into a more cooked flavor, and the seasoning is to your taste, let the chutney cool before placing it in appropriate containers and freezing or chilling.
Recipe by The Spiced Life at https://www.thespicedlife.com/summer-chutney-2-ways-tomato-chutney-date-onion-and-tart-apple-chutney/