Ruby Tomato Chutney

1. 1

   Drain and chop the tomatoes, reserving the liquid.

2. 2

   Combine all ingredients with 1 cup of the tomato juice in a heavy saucepan or crockpot.

3. 3

   Simmer, covered, for 1/2 hour.

4. 4

   Stir, then continue to simmer over low heat for another hour so liquid evaporates and gets very syrupy (depends on how watery the tomatoes were).

5. 5

   As the chutney gets done, the tomatoes will get translucent and ruby colored.

6. 6

   Store in canning jars or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.