Our family’s and friends favorite tomato preserve, updated to use less sugar and an easier preparation with a food processor! This tomato chutney is truly addictive, making everything from meat to fries taste better.
1/2cupraisinschopped in a food processor (I usually do this when chopping the garlic)
1/2cupbrown sugar or sucanat
1 ½cupscider vinegar
1limezested and juiced
1teaspoonto 1 tablespoon hot pepper flakesto taste*
Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). You should have 7 cups of chopped puree (if you don't have a food processor, core, peel and chop the tomatoes by hand).
Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened.** Stir often as it thickens to prevent scorching.
Prepare canner, lids and jars.
Ladle the chutney into 1/2 pint canning jars leaving 1/4″ headspace and attach the two-piece canning lids.
Boil in a boiling-water canner for 10 minutes. Remove lid and turn off burner - allow jars to rest in canner for 5 minutes before transferring to a towel-lined surface for 12-24 hours. Check seals and store in a dark, cool place.
*We like it spicy, so we use 1 tablespoon. Note that it will taste really spicy when fresh, but after canning and storing it is a lot less. I started with the smaller amount and then upped it each year until we liked it, so don't be afraid to experiment with the spice.**Some years our tomatoes are juicier and the chutney will have to cook longer (up to 3 hours) to get as thick as we like it. Cook it until it's thick like the photos, however long that may be.