Hot Tomato Chutney

Course : Chutney
Serves: 50
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3 pounds tomatoes
1 Cup brown sugar
1 Cup cider vinegar
1 large red bell pepper -- chopped
1 large onion -- coarsely chopped
2 cloves garlic
3 tablespoons ginger, peeled -- minced
1/2 Cup golden raisins
2 medium jalapeno -- seeded and chopped
1 teaspoon cumin seed
1 teaspoon mustard seed
2 teaspoons salt
1/4 Cup cilantro -- chopped

Preparation / Directions:

Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to 4 pints.

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