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So good you can eat it right out of the jar. A crowd favorite.

Ingredients (7 half-pints)
  • 10 pounds tomatoes, peeled, cored and chopped
  • 2 heads garlic, peeled and chopped
  • 2 cups chopped onions
  • 4 cups brown sugar
  • 2 cups white sugar
  • 3 cups cider vinegar
  • 2 Tablespoons pickling salt
  • 2 limes, zested and juiced
  • 2 Tablespoons dry, ground ginger
  • 2 teaspoons hot pepper flakes (or to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 cup raisins, chopped
Instructions
  1. Combine all the ingredients in a heavy nonreactive 4-6 quart pot.
  2. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1½ to 2 hours until thickened. Stir often as it thickens to prevent scorching.
  3. Ladle the chutney into half-pint canning jars leaving ½" headspace and attach the two-piece canning lids.
  4. Boil in a boiling-water canner for 10 minutes.