Sweet Tomato Chutney


Sweet Tomato Chutney

Linda Ziedrich
Makes ~2 pints of chutney. Store in refrigerator for one week. For long keeping, can the chutney in pint or half-pint mason jars, processed in a boiling-water bath for 10 minutes, or store it in glass or plastic containers in the freezer.


  • 4 lbs ripe tomatoes peeled and chopped
  • cups sugar
  • cups white vinegar (white wine vinegar or distilled white vinegar)
  • 1 tbsp salt
  • Grated zest and juice of 1 large lime or equivalent
  • ¼ cup chopped garlic
  • 2 tbsp chopped fresh ginger
  • ½ tsp hot pepper flakes
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • ½ cup raisins


  • Combine all ingredients in a heavy, nonreactive pot.
  • Bring to boil.
  • Reduce heat and simmer 1½ – 2 hours until chutney is thick. Stir often.


Recipe adapted for Slow Food Corvallis by Board Member Linda Ziedrich from her book, The Joy of Pickling.