Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
2
cups sugar
3
cups cider vinegar
2
tablespoons minced peeled fresh gingerroot
2
1/2 teaspoons salt
1
1/2 teaspoons coriander seeds, crushed lightly
1
/2 teaspoon dried hot red pepper flakes
3
pounds plum tomatoes, peeled, seeded, and quartered
3
onions, chopped
1
cup golden raisins
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Preparation
In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1 1/4 hours, or until it is thickened. Let the chutney cool and transfer it to a bowl or jars. The chutney keeps, covered and chilled, for 3 weeks.