Sunday, September 11, 2011

Heirloom Tomato Chutney

Heirloom Tomato Chutney

Makes 12 half-pint jars with some extra for sampling

Mix together in a heavy-bottomed pot:
18 cups Heirloom tomatoes, cut in small pieces (cherry tomatoes can be halved or left whole)
6 cups granulated sugar
1 tbsp. salt
3 cups sliced crystallized ginger
2 cups apple cider vinegar
2 Tbsp. Garam Masala
4 3-inch pieces cinnamon stick
2 lemons, thinly sliced

Bring to a boil over medium heat, stirring until sugar is dissolved.  Cook down on medium-low heat until mixture is thick.  Stir frequently, especially towards the end, to prevent sticking and burning.

Ladle into hot, sterilized canning jars.  Seal.  Process in boiling water bath for 10 minutes.

Remove from canner and cool in a place free from drafts for 24 hours.  Label and store.

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