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simmering tomato chutney

Tomato Chutney

Recipe by The Spiced Life; this recipe makes extra to freeze
Course chutney
Keyword apple, dates, onions, tomatoes
Author TheSpicedLife


  • 6 quarts of chopped tomatoes
  • hefty pinch of salt
  • 2/3 cup of apple cider vinegar
  • 2/3 cup brown sugar or jaggery
  • 1/2 t ground cumin
  • 1 1/2 t Ceylon cinnamon
  • 1/2 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 2/3 cup of apple cider vinegar, 2/3 cup brown sugar or jaggery, and 1/2 teaspoon of ground cumin, 1 1/2 teaspoons of Ceylon cinnamon, 1/2 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 1/4 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.