Cranberry Tomato Chutney Recipe
This is great served with our Crustless Quiche Recipe.
- 2 28 Oz. cans chopped (large chunks) organic tomatoes drained, reserve liquid
- 1 Large onion, chopped
- 1 1/2 Tbs fresh ginger, slivered
- 5 Cloves garlic, minced
- 1 Tbs mustard seed
- 2 Cups sugar
- 1/8 Tsp cayenne pepper
- 1/4 Cup Cape Cod cranberries
Drain and chop the tomatoes, reserving the liquid.
Combine all the ingredients, with 1 cup of the tomato juice in a heavy saucepan or crockpot.
Simmer covered for 1/2 hour. Stir, and then continue to simmer over low heat for another hour (this can be done in the oven), so the liquid evaporates and becomes the consistancy of syrup. The chutney is ready when the tomatoes get translucent and “ruby” colored.
Store in canning jars or freeze.
Tip: When serving with a savory breakfast, use half the sugar.
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