Tomato Chutney (Chutney)

Name: Tomato Chutney
Yield: 7
Ingredients: 12 medium ripe tomatoes, peeled and sliced; 7 pumpkin seeds, husked and deveined, 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 cloves; 1 cinnamon stick (optional); 1 tablespoon of mustard seeds

1
12 medium ripe tomatoes, peeled and sliced
2
7 pumpkin seeds, husked and deveined, 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 cloves
9
1 cinnamon stick (optional)
10
1 tablespoon of mustard seeds

Ingredients

1
12 medium ripe tomatoes, peeled and sliced
2
7 pumpkin seeds, husked and deveined, 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 cloves
9
1 cinnamon stick (optional)
10
1 tablespoon of mustard seeds

Directions

1
In a large saucepan, combine the tomatoes, pumpkin seeds, apple cider vinegar, and salt
2
Cook until the mixture thickens
3
Remove from heat and strain through a fine-mesh sieve
4
Add the remaining ingredients and simmer over low heat for 50 minutes, or until the chutney thickens
5
Allow to cool, then transfer to glass jars with lids and refrigerate
6
160 calories per serving