Hot Tomato Chutney Recipe
Yield: 50 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Tomatoes,
1 cup: Brown sugar,
1 cup: Cider vinegar,
1 large: Red bell pepper, chopped
1 large: Onion, coarsely chopped
2 Cloves: garlic, minced
3 tbsp: Ginger, peeled, minced
1/2 cup: Golden raisins,
2: Jalapeno, seeded and
Chopped,
1 tsp: Cumin seed,
1 tsp: Mustard seed,
2 tsp: Salt,
1/4 cup: Cilantro, chopped
Directions:
Place all the ingredients except the cilantro in a large non-aluminum
saucepan and cook over medium heat, stirring, until the sugar is
dissolved. Continue to cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the cilantro for the last few
minutes of cooking. Pack in sterilized jars and seal. Freeze or
process in a hot water bath for 15 min. Makes 3 to 4 pints.
Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead
Source from luhu.jp
saucepan and cook over medium heat, stirring, until the sugar is
dissolved. Continue to cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the cilantro for the last few
minutes of cooking. Pack in sterilized jars and seal. Freeze or
process in a hot water bath for 15 min. Makes 3 to 4 pints.
Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead
Source from luhu.jp