Note: Try using cider vinegar or coconut vinegar instead of white vinegar to make Tomato Chutney a little different.

Ingredients

• 4 lbs ripe tomatoes
• 2 lbs white or raw sugar or jaggery
• 2 tbs salt
• 1 c vinegar or more as needed
• 6 thin green chiles, minced
• 2 tbs minced fresh ginger
• 2 tbs minced fresh garlic

Method

Grind the chiles, ginger and garlic with a little of the vinegar. Place in a heavy saucepan with the rest of the vinegar.

Wash and trim the tomatoes. Slice them, add the sugar and salt and stir. Add the mixture to the saucepan with the spices. Bring to a boil. Simmer on low heat until the mixture is cooked and thickened. Adjust seasonings to taste. Store covered in the fridge or divide into containers and freeze..

Tomato Chutney can also be processed in glass jars in a pressure cooker. Follow manufacturer’s instructions to ensure safety.