Tomato Chutney

By Ann M. Evans

This recipe is from my neighbor, backyard tomato grower extraordinaire and former winemaker, Charles Lowe. I make a batch or two a year and keep it in the refrigerator for use with hamburgers in place of catsup, scrambled eggs, and Indian food of any kind, especially curries.

2 ½ pounds vine-ripened tomatoes

1 red bell pepper

1 red onion

¾ cup balsamic vinegar

½ cup cider vinegar

½ cup brown sugar

1 teaspoon sea salt

2 teaspoons mustard seeds

1 teaspoon freshly ground black pepper

5 cardamom pods

3 sticks cinnamon, whole

2-inch piece ginger peeled and finely chopped

½ teaspoon dried hot red pepper flakes

½ teaspoon paprika

4 garlic cloves, thinly sliced

Chop tomatoes, red onion and bell pepper, set aside.

In a large saucepan over medium heat, bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, cardamom pods, cinnamon sticks, ginger, and red pepper flakes, stirring occasionally. Reduce heat to low. Let simmer for several minutes.

Add tomatoes, red bell pepper, red onions, paprika and garlic.  Stir. Simmer uncovered about 2 ¼ hours, or until thickened and reduced to about 2 cups.  Remove from heat. Cool chutney completely.  Take the cinnamon sticks and cardamom pods out after it is cooked.  Put into glass jars and label. Store in refrigerator for up to 3 months.

Makes 2 cups.