Summer Chutney 2 Ways: Tomato Chutney; Date, Onion and Tart Apple Chutney
Recipe type: chutney
Recipe by The Spiced Life; this recipe makes extra to freeze
  • 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
  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