Gingery Tomato Chutney

2009 Nov/Dec

synopsis remove if there isn’t one


  • 2-1/4 lbs. roma tomatoes, cored and chopped
  • 1 large red onion, diced fine
  • 4 garlic cloves, peeled and minced
  • 1 red bell pepper, cored, seeded and diced fine
  • 2 tart apples, cored and chopped fine
  • 1 red chile, seeded and minced
  • 4 T. fresh ginger, minced
  • 3/4 c. apple cider or red wine vinegar
  • 1/2 c. + 2 T. light brown sugar or organic cane sugar
  • 1 small bunch cilantro, minced


Place all the ingredients, except the cilantro, in a stainless steel pot and bring to a boil, stirring. Reduce heat and simmer the chutney until it’s thick, about 45 minutes. Stir now and then. Just before filling the jars, stir in the cilantro. Fill clean, hot jars and seal them using the boiling water canning method. Process 10 minutes. Serve the chutney with cheese, sandwiches, Indian food, chicken and pork. Makes about 5 250-mL jars.

(Option: I like to purée half of the chutney before putting it in the jars.)