Hot Tomato Chutney

From The Herbal Pantry

Emilie Tolley and Chris Mead

3 pounds ripe tomatoes, seeded and coarsely chopped
1 cup brown sugar
1 cup cider vinegar
1 large red pepper, chopped
1 large onion, coarsely chopped
2 garlic cloves, minced
3 tablespoons peeled and minced fresh ginger
½ cup raisins
2 jalapeno peppers, seeded and chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 teaspoons salt
¼ cup chopped cilantro

Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved.  Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot-water bath for 15 minutes. This can also be frozen. Cilantro haters feel free to omit.

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