I have been blessed with the most amazing abundance of tomatoes from my garden, and continuously looking for the many ways I can preserve the harvest. The pantry is full of tomato purée, roasted tomatoes, many variations of salsa, and I decided to add something new, Tomato Chutney.
This simple and delicious chutney, full of flavor and a little spice, is a great finish to any dish. I love it on fish, eggs, chicken, tofu or a slice of toasted bruschetta served with fresh ricotta. Chutney can enhance any dish like a simple bowl of rice with vegetables. This recipé yielded approximately 12 1/2 pint jars. I like smaller jars for this, as one jar usually is perfect for a serving of 4 guests.
*Let me know if you would like a smaller portion recipé which you can keep in the fridge for up to 2 weeks.

Kitchen tools I love for this: Immersion blender, Canning Jar lifter, Canning Pot
I bought my canning pot at a garage sale for $20! A canning jar lifter is a must for this process. And I cannot live without my immersion blender!

ROASTED CHERRY TOMATO CHUTNEY

10-12 cups cherry tomatoes ( I use a variety and prefer black cherry)
1 cup chopped onions
4-5 small chopped & seeded sweet peppers *see picture below of the peppers
1/4 cup minced garlic
1/2 cup currants
3/4 cup brown sugar
1 1/2 apple cider vinegar
1 tablespoon sea salt
1 tablespoon ground ginger
1-3 teaspoons hot pepper flakes (I like it hot to balance the sweetness of the tomatoes)
1/2 teaspoon ground ginger
1/4 cup cilantro
1/2 teaspoon black pepper
1 can of tomato paste
zest of one lemon
Dried Kefir lime or curry leaf – optional – I do love the flavor Kefir lime adds to the flavor of olive oil

Preheat oven to 300°F
Rinse the tomatoes and place on foil-covered cookie sheets in a single layer. Sprinkle with salt and roast in the oven for 2 hours.
Prepare water bath canner, lids and jars. I have done a ton of research and practice on canning. Don’t be afraid, as it is so easy and rewarding with a little practice.
Meanwhile, in a Dutch oven, heat 2 tablespoons of olive oil on medium heat.
Add the onions and sauté until translucent, stir in garlic, peppers and sauté 5 minutes. Turn off heat and set aside.
When tomatoes are done, remove from oven and let them cool for 10 minutes. Transfer to the Dutch oven including their juice and return to stove under medium heat.
Combine all the remaining ingredients cover and bring to a boil over high heat then uncover and lower to a simmer for 1-1/2 hours until thicken stirring frequently. Important to stir frequently as it thickens to avoid scorching.
Turn off heat and using an immersion blender, pureé the chutney until slightly chunky.

To can: prepare water-bath canner, lids and jars.
Ladle Chutney into 1/2 pint canning jars leaving a little headspace. Just fill each jar to the indicated fill line and attach the two-piece canning lids.
Bring canner to a boil and gently transfer each jar so they are immersed under 2” of water. It is important the tops are covered with 2” of water.
Cover and boil for 20 minutes.
Turn of burner and remove jars to a cookie rack to cool for 24 hours.
Listen for the little pop sound as they sit and cool. This is a sign they are perfectly canned.
Before storing wipe clean and check seals.
Store in a dark and cool place for up to 10 months.

Bon Appétit