Heirloom Tomato Chutney

This week, I picked up a bounty of heirloom tomatoes from one of my favorite farmers, Jamie of Serendipity Farms. But, I realized that twenty pounds isn't really that much when you cook them down into chutney and sugo. I definitely should have ordered more. As in twice as much. Oh, well. Next time.

Each summer, we can tomato sauce, make salsa, and do whatever else we can to preserve the summer's tomato haul. This year, the Enthusiastic Kitchen Elf asked if we could make tomato chutney. Done...

Ingredients make 4 pints of thick chutney or more if you prefer it thinner

• 8 pounds organic heirloom tomatoes
• 1 organic white onion, chopped (approximately ½ to 1 C)
• ¼ C garlic, chopped (approximately 8 to 10 cloves)
• 1 C organic dark brown sugar
• ¼ C maple syrup
• 2 C apple cider vinegar
• 2 T salt
• 1 T ground ginger
• 1 T ground cumin
• 1 t ground cinnamon
• 1 t ground hot paprika
• ½ t ground cardamom
• ½ t ground pepper

Procedure

Core and quarter the tomatoes and place them - unpeeled - in the bowl of a food processor. Pulse until evenly chopped. If you don't have a food processor, core, peel and chop the tomatoes by hand. It'll take a little bit longer, but works just as well.

Combine all of the ingredients in heavy bottom pot; I used my Dutch oven. Bring to a boil, then lower heat and simmer until thickened, approximately two hours. Stir often so it doesn't burn on the bottom.

Prepare canner, lids and jars. I use my double boiler as a water bath.

Ladle the chutney into sterile pint canning jars leaving a little bit of headspace. Wipe the rims and place the two-part lids on the top. Tighten to finger-tight and place in the boiling water.

Water process for 8 minutes and remove to a towel-lined surface Cool for 12 to 24 hours. Check seals, then, store in a dark, cool place.