Tomato Chutney (Chutney)

Name: Tomato Chutney
Yield: 7
Ingredients: 12 medium, ripe tomatoes, peeled and sliced; 7 bunches of fresh cilantro, stems removed and chopped; 3 cups of apple cider vinegar; 2 tablespoons of salt; 2 tablespoons of raisins; 1/2 cup of almond butter (90g); 1 tablespoon of grated ginger; 1/2 teaspoon of ground cinnamon; 1 pinch of Jamaican pepper (optional); 1 tablespoon of mustard seeds

1
12 medium, ripe tomatoes, peeled and sliced
2
7 bunches of fresh cilantro, stems removed and chopped
3
3 cups of apple cider vinegar
4
2 tablespoons of salt
5
2 tablespoons of raisins
6
1/2 cup of almond butter (90g)
7
1 tablespoon of grated ginger
8
1/2 teaspoon of ground cinnamon
9
1 pinch of Jamaican pepper (optional)
10
1 tablespoon of mustard seeds

Ingredients

1
12 medium, ripe tomatoes, peeled and sliced
2
7 bunches of fresh cilantro, stems removed and chopped
3
3 cups of apple cider vinegar
4
2 tablespoons of salt
5
2 tablespoons of raisins
6
1/2 cup of almond butter (90g)
7
1 tablespoon of grated ginger
8
1/2 teaspoon of ground cinnamon
9
1 pinch of Jamaican pepper (optional)
10
1 tablespoon of mustard seeds

Directions

1
In a large saucepan, combine the tomatoes, cilantro, vinegar, and salt
2
Simmer until tender
3
Remove from heat and strain through a fine-mesh sieve
4
Add remaining ingredients and simmer on low for 50 minutes, or until thickened
5
Let cool, transfer to glass jars with lids, and refrigerate
6
160 calories per serving