Home › The Waldorf Kitchen › Tomato Chutney

Tomato Chutney

Pick and wipe on a cloth five pounds of ripe tomatoes, put them in an earthenware jar with one breakfast cupful of salt and one-half pint of vinegar, cover the jar to keep out the air, place it in a saucepan of boiling water and allow it to remain for six hours. Turn the contents of the jar out onto a sieve and pass it through taking care not to have any of the seeds or skin. Put two ounces each of shredded garlic and red peppers into a saucepan, add two ounces of ginger also cut up small and two pounds of sugar made into a syrup with one quart of vinegar; add the tomatoes and bring the whole gently to the boil. Remove the pan, let the chutney cool, put it into bottles, cork them down and stand them in a warm place until wanted.