SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS
A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.
Provided by BecR2400
Categories Chutneys
Time 1h20m
Yield 2 1/2 cups Chutney, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
- Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
- Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.
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olufemi avoseh
[email protected]Yum!
Ryan Cowan
[email protected]Easy to make and delicious! I used it as a dipping sauce for samosas and it was a hit. The chutney is also great on sandwiches and wraps. I'll definitely be keeping this recipe in my regular rotation.
Kabita Bajagain
[email protected]This chutney is a delightful blend of sweet, sour, and spicy flavors. The ginger and tomatoes give it a nice kick, while the golden raisins add a touch of sweetness. I love the way the spices bloom in my mouth. I served it with grilled chicken and it