Tomato-Raisin Chutney

comments (18) October 8th, 2014

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cookinwithherbs susan belsinger, contributor
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Tomato chutney is a wonderful accompaniment to bread and cheese. If you still have some summer tomatoes left, try making this tasty conserve.Click To Enlarge

Tomato chutney is a wonderful accompaniment to bread and cheese. If you still have some summer tomatoes left, try making this tasty conserve.

Photo: susan belsinger

We recently made this chutney for our reception at the Herb Harvest Fall Festival at the Ozark Folk Center featuring foods of the British Isles-it was my favorite recipe of the evening. The members of the Ozark Unit of the HSA prepared all of the foods after researching through many cookbooks and this recipe is adapted from a recipe from The Irish Pub Cookbook by Margaret M. Johnson. If you are looking for tasty and traditional Irish recipes, Margaret Johnson has a number of good books to choose from.

Chutney is served often in the British Isles--it accompanies the ploughman's lunch, sandwiches, meats and fowl and is wonderful with cheese and soda bread--tomato is the most popular and my personal favorite chutney. This is easily prepared, so if you have any leftover, homegrown tomatoes (they don't have to be plum) this is a great way to preserve the harvest.

 

For the chutney:

Makes about 2 cups

2/3 cup honey
1 1/2 cups apple cider vinegar
2 teaspoons sea salt
2 teaspoons freshly grated ginger or 1 teaspoon dried, ground ginger
1 teaspoon mustard seeds
Scant 1 teaspoon crushed cardamom seeds
Scant 1/4 teaspoon ground cloves
1 teaspoon minced thyme, or 2 bay leaves
1 1/2 to 2 pounds plum tomatoes, quartered
1  to 1 1/4 cups chopped onion
About 8 to 10 cloves garlic, minced
1 hot chile pepper (serrano, Thai, jalapeno), stemmed, seeded and minced
Generous 1/2 cup golden raisins, regular raisins or currants
Freshly ground pepper
1 1/2 tablespoons olive oil

In a large saucepan, combine the honey, vinegar, salt, ginger, mustard, cardamom, cloves and thyme or bay and place over medium heat. Stirring, bring the mixture to a simmer. Add the tomatoes, onion, garlic, chile pepper, raisins, ground pepper and oil; stir well to combine. Reduce the heat so that the ingredients cook at a simmer, uncovered. Cook for about 1 hour, stirring often, until the mixture has thickened.

Once the mixture begins to cook, the tomato skins will curl up and can be removed with a fork as you stir the chutney. At the end of cooking, remove the bay leaves, if used. Transfer the chutney into a clean jar and cover; it can be refrigerated for up a few weeks.

Alternatively, the chutney can be frozen in freezer containers with 1-inch headspace or processed in a pressure canner or hot water bath according to manufacturer's directions for tomato sauce.



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posted in: tomatoes, tomato raisin chutney

Comments (18)

danafox25 writes: Wow yummy.
Posted: 1:27 am on August 8th
DanielBlake writes: Yummy
Posted: 5:16 am on November 17th
Maxbannett writes: Beautiful and delicious....
Posted: 5:04 am on October 30th
Oscarwilson writes:
That seems really very beautiful and testy ... Great Job
Posted: 3:56 am on October 30th
Masongreen writes: incredibly Testy
Posted: 3:25 am on October 30th
Archiefox writes: That seems really very testy... Nice Job
Posted: 2:42 am on October 30th
Marquss writes: That seems really very beautiful ... Great Job

Posted: 2:10 am on October 30th
Marquss writes: Its fantastic and look very beautiful.
Posted: 2:07 am on October 30th
Thomaswain writes: fresh and testy...
Posted: 8:08 am on October 29th
Mikespencer writes: It looks Yummy and fresh...
Posted: 7:49 am on October 29th
Dominichemmer writes: It looks Delicious.. Thanks for sharing it...
Posted: 7:14 am on October 29th
Sandraclif writes: It looks Beautiful...
Posted: 6:57 am on October 29th
Adwardstim writes: incredible Job....
Posted: 6:10 am on October 29th
Jonathanray writes: Awesome.....
Posted: 5:26 am on October 29th
smallchristtt writes: very nice
Posted: 6:08 am on October 6th
BradyBaldwin writes: yummy
Posted: 5:32 am on October 6th
BethanyT writes: Looks delicious! How much time does it take to make this recipe? I want to try it tomorrow.
Posted: 5:16 am on November 14th
CurtainCleaning writes: Great autumn recipe! Thank you! Will try it this weekend :)
Posted: 4:52 am on November 14th
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