Sweet and Spicy Tomato Chutney

1. Deseed the tomatoes and dice. Heat 1 teaspoon of oil over medium heat in a skillet. Transfer tomatoes to the skillet and cook for 20 minutes, or until all liquid is reduced. Set aside.
2. In a food processor add the onion, garlic and ginger. Pulse until finely chopped.
3. Heat the remaining tablespoon of oil in the skillet over medium heat and saute the onion mixture for 3 minutes. Add the reduced, cooked tomatoes and remaining ingredients. Cook for another 3 minutes. Consistency should be slightly thick and jammy with chunks. This will thicken as it cools.
4. Puree in blender or use an immersion blender for smoother consistency if desired. Pour into sterilized jar and cool. Clean rim of jar and seal.
5. Keeps refrigerated for 4 weeks.

CANNING

1. Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
2. Carefully remove jars from hot water, shaking off excess water. Pour hot Tomato Chutney into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes, depending on altitude.
3. The processing times is for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
4. Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 – 6,000 ft above sea level = 10 min6,001 – 8,000 ft above sea level = 15 min8,001 – 10,000 ft above sea level = 20 minRemove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.