This is one of my favorite chutneys. Honestly that's now saying very much since the first time I heard the word "chutney" was when I came to Cambodia almost two years ago. But in my short-lived-loved-for-chutney this is pretty scrumptious. And it's easy and cheap to make (which is my favorite too!). I found it awhile back in an MCC recipe book, which said that it's originally from the country of Lesotho. I made heaps of it around Christmas time last year, as canned gifts. And again for my cousin's bridal shower I made this chutney, borrowing Grandma's glass bottles and stove top for an hour or two of chopping & simmering.
Yesterday I got back from a month of being in & out of the country, traveling for work & pleasure. And I have resoluted to cook more. It's been months of only using my stove top and toaster oven for hardboiling eggs, toasting bread, and making coffee. My roommate and I also have been without a rice cooker for weeks, so I regret to say we also aren't even making rice at home. (Pathetic!) And my trips to the market have been fewer and farther between (Sad!).
As part of my resolution I decided to make the two things that are required for easy meals, especially with rice: homemade yogurt & sweet tomato chutney.
To make Sweet Tomato Chutney add together the following ingredients in a saucepan:
- 1 onion, chopped
- 3-4 large tomatoes
- 1/2 cup raisins
- 1 T. ground ginger (I bought mine locally from a fairtrade store in town: Rajana)
- 2 t. salt
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1/8 t. ground red pepper (I used crushed red pepper)
Pour the chutney into clean glass jars (recycle old honey, mayo, or peanut butter jars!), leaving 1/2 inch space on top. After closing real tight, process for 5 minutes in boiling water to seal the jars.Makes about 3 cups
Uses? Top on rice and veggies for more color. Add to a sandwhich for a sweet-spicy kick. Or serve as a side with cheese and crackers (great with red wine too!).
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