ORANGE STREET HOT HOT TOMATO CHUTNEY

Orange Street Hot Hot Tomato Chutney image

Provided by Christopher Idone

Time 1h45m

Yield About 10 pints

Number Of Ingredients 10

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Ingredients

12 pounds red, ripe tomatoes, about 16 to 18, cored and chopped
4 medium yellow onions, about 1 pound, peeled and chopped fine
8 garlic cloves, about 1/2 cup, peeled and minced
8 ounces fresh ginger, about 1 cup, peeled and chopped
1 1/2 cups seedless raisins
3 whole poblano chili peppers, seeded
1/2 cup Oriental chili paste
2 tablespoons salt, or to taste
1/4 cup light-brown or dark-brown sugar
2 cups cider vinegar

Steps:

Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1438 milligrams, Sugar 34 grams