This chutney goes perfect with some freshly grilled chicken, fish or kabobs. A shiny spoonful is all you need on your plate and it's such a marvelously seasonal accompaniment. You can also slather it on some crostini or a cracker with cheese. It lasts well in the fridge for weeks and a small jar makes a great hostess gift.
Tomato Chutney
8 cups chopped tomatoes
1 c apple cider vinegar (with the mother, Whole Foods carries this kind - it's cloudy)
2 c brown sugar
1 c granulated sugar
2 cinnamon sticks
5 cloves
1 inch chunk of fresh ginger
1 lemon sliced thin
Combine everything in a pot and cook on high heat for 15 minutes. Simmer for 1 hour until thick. Some tomatoes are more watery than others so you may need to cook it down for 1.5 hours. Yields 3 cups of chutney.
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