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Yankee Tomato Chutney Recipe
Makes 2 pints
Ingredients: 1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup cider vinegar
6 tbsp fresh ginger, chopped
2 cloves garlic, minced
1 1/4 tsp salt
8 medium (3 lbs) tomatoes
4 oz chili peppers, roasted, peeled and cut into small cubes, use canned chilis if preferred
Instructions: 1. Combine sugars, vinegar, ginger, garlic and salt in a large non-reactive sauce pan and cook over low heat, stirring occasionally, for 15 minutes.
2. Peel, seed and coarsely chop the tomatoes.
3. Add them and the peppers to vinegar mixture and simmer over low heat, stirring occasionally until tomatoes are translucent but still chunky and there is just a bit of thick syrup around them, about 1 1/2 hours.
4. If there is still too much liquid when tomatoes are done, strain into a separate pan and boil to a thick syrup before recombining with the solids.
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