Tomato Chutney


2 cups thinly sliced sweet onions
4 – 5 cups chopped tomatoes
2 garlic cloves, chopped
1 inch piece ginger, peeled and chopped
1 c. brown sugar
1/2 c. apple cider vinegar
3 cardamom seeds
1 stick cinnamon
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Mix all ingredients into a large enameled pan and bring to a gentle simmer, stirring frequently. Adjust seasoning for sweetness. Simmer for 1 hr, til mixture is thick and jam-like. Remove cinnamon stick and cardamom seeds. Store in the refrigerator up to 8 weeks.

One response

  1. Pingback: My Food Confession – Waste Not | thyme is now

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