Tomato Raisin Chutney

Looking for another recipe for that excess of garden tomatoes? A few weeks ago I posted a recipe for my end of the season corn salsa and received a number of requests for another dish I make annually.. tomato raisin chutney. This recipe has been a staple in my holiday gift baskets for years! I hope you'll enjoy it equally as much. The recipe can be easily doubled. At the end of the growing season and after all my roasted tomatoes and Grandma's piccallili have been made, this fresh tomato raisin chutney has always been a favorite. It's a great compliment to many dishes..but we like it with fish dishes as well as pork. A friend also told me she emulsifies this chutney and uses it as a basting glaze for her chicken dishes as well. However you decide to serve it, it's always a hit around here!



Tomato Raisin Chutney

1 TBLS vegetable oil
3 cups chopped onion
1 tsp fennel seeds
1 tsp ground coriander seeds
8-10 medium garden tomatoes. diced
1 cup apple cider vinegar
3/4 cup sugar
1/2 tsp sea salt
2 cups golden raisins
1 cup toasted walnuts, chopped

In a large saucepan, heat oil over medium heat. Saute onions until almost brown. Add fennel seeds and coriander seeds and cook for 2-4 minutes. Add tomatoes, vinegar, and sugar. Simmer on low for 1 hour. Blend lightly and leave a bit chunky. Stir in sea salt, raisins and walnuts. Let cool and refrigerate or can and process. This recipe will keep up to three weeks refrigerated. Enjoy!