Tomato Chutney Recipe

In a heavy saucepan combine all the above ingredients. Cook mixture over medium heat, stirring occasionally, for 30 minutes.

Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes more, or until thickened and reduced to about 2 cups.

Place in a jar with a tight fitting let. Chutney will keep in the refrigerator for 2-3 weeks.

Or to preserve, put warm chutney into a clean, sterile canning jar and seal with plastic-lined lid and tightly turned ring. Turn upside down and allow to cool. Store in a cool, dark space for up to a year unopened. Can be divided into smaller jars to give as gifts.

Serve over sliced beef roast, warm brie, inside a grilled cheese, or topped on bruschetta bread.