![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/1988\/01\/Oregon-Cottages-Tomato-Chutney.png\")
4 lb. tomatoes, peeled, cored and chopped
\n1\/4 C. minced garlic (about a medium sized head)
\n1 C. chopped onions
\n3\/4 C. brown sugar
\n3\/4 C. white sugar
\n1-1\/2 C. cider vinegar
\n1 T. pickling salt
\n1 lime, zested and juiced
\n1 T. dry, ground ginger
\n1 tsp. hot pepper flakes (or to taste)
\n1\/2 tsp. ground cumin
\n1\/2 tsp. black pepper
\n1\/2 C. raisins, chopped<\/p>\n
Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1\/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching. Ladle the chutney into 1\/2 pint canning jars leaving 1\/4\u00e2\u20ac\u00b3 headspace and attach the two-piece canning lids. Boil in a boiling-water canner for 10 minutes. Remove and cool before storing in a dark, cool place. Makes five 1\/2 pint jars<\/p>\n","protected":false},"excerpt":{"rendered":"
4 lb. tomatoes, peeled, cored and chopped 1\/4 C. minced garlic (about a medium sized head) 1 C. chopped onions 3\/4 C. brown sugar 3\/4 C. white sugar 1-1\/2 C. cider vinegar 1 T. pickling salt 1 lime, zested and juiced 1 T. dry, ground ginger 1 tsp. hot pepper flakes (or to taste) 1\/2 tsp. ground cumin 1\/2 tsp. black pepper 1\/2 C. raisins, chopped Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a…<\/p>\n