Heirloom Tomato Chutney

1. 1

   Cut a large X in bottom of each tomato.

2. 2

   Working in batches, place tomatoes in a wire basket and lower into a large pot of boiling water.

3. 3

   Blanch 30 to 60 seconds or until skins start to split.

4. 4

   Dip immediately into ice water; drain.

5. 5

   Working over a bowl to collect juices, remove skins and cut out cores; quarter tomatoes and add to bowl.

6. 6

   While jars are boiling, pulse onion in a food processor in batches until chopped to measure 2 cups.

7. 7

   Place onion in a 4-quart stainless steel saucepan.

8. 8

   Process tomato quarters and any accumulated juices in food processor in 2 batches just until chopped.

9. 9

   Add chopped tomato and juices to onion.

10. 10

    Add sugar and remaining ingredients.

11. 11

    Bring to a boil over medium-high heat.

12. 12

    Cook, uncovered, 1 hour and 5 minutes or until mixture is thick and reduced to 4 cups, stirring often.

13. 13

    Chutney will keep tightly sealed in the refrigerator for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.