Tomato Chutney

By timbrehse

Ingredients

• 2 pints cherry or grape tomatoes, roasted
• 1/2 cup sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons fresh grated ginger
• 1 teaspoon kosher salt
• 1 teaspoon ground coriander
• 1/2 cup raisins
• 1/2 lemon, juice only
• Pinch of cayenne pepper (optional)

Preparation

Step 1

To make the chutney:

1) Wash tomatoes well and spread out on a baking sheet. Roast at 450 degrees Fahrenheit for 30 minutes until the tomatoes are blistered.

2) Meanwhile, in a medium pot, combine vinegar, water, sugar, ginger, salt, and coriander and bring to a simmer. Add a pinch of cayenne optionally and stir until sugar is dissolved. Continue to simmer so the mixture begins to reduce.

3) When tomatoes are done roasting add them to the simmering pot and continue to cook over medium heat. Use a spoon or sturdy spatula to press on the tomatoes gently so they mash up.

4) After 5 minutes of simmering add raisins and continue to cook until mixture is very thick. Remove from heat and let cool slightly.