Tomato and Apple Chutney

Instructions

1. 1

   In a large, heavy-bottomed saucepan, combine the diced tomatoes, apples, onion, brown sugar, and apple cider vinegar. Stir well to combine.

2. 2

   Add the grated ginger, minced garlic, raisins, cumin, coriander, mustard seeds, red pepper flakes, and salt to the pan. Stir to distribute the spices evenly.

3. 3

   Place the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.

4. 4

   Once boiling, reduce the heat to low and simmer uncovered for 40-45 minutes, stirring every 5-10 minutes. The chutney should thicken and reduce by about one-third.

5. 5

   As the chutney cooks, mash some of the larger pieces with the back of a wooden spoon to create a chunky-smooth consistency.

6. 6

   Taste and adjust seasoning with additional salt or pepper if needed. The chutney should have a balance of sweet, sour, and spicy flavors.

7. 7

   Remove from heat and let cool to room temperature. The chutney will thicken further as it cools.

8. 8

   Transfer to clean, sterilized jars and refrigerate. The chutney will keep for up to 3 weeks in the refrigerator.