|Olive oil||1 Tablespoon|
|Yellow onions||2 Medium, coarsely chopped|
|Sweet red pepper||1 Large, cored, seeded and cut into 1 inch squares|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Ripe tomatoes||8 Medium, peeled, seeded and coarsely chopped|
|Firmly packed dark brown sugar||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange zest strips||4 (Colored Part Of The Rind, 1/2 By 3 Inches Each)|
|Salt||1⁄2 Teaspoon (Adjust Quantity As Needed)|
|Ground allspice||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Ground cardamom||1⁄4 Teaspoon|
1 ln a large enameled orstainless steel saucepan, heat the oil over low heat.
Add the onions and sweet red pepperand cook, stirring occasionally, for 5 minutes.
Add thegingerandcook2 minutes longer.
Stirinthetomatoes, sugar, raisins, vinegar, orange juice, orange zest, cinnamon sticks, salt, allspice, ground red pepper, and cardamom; bring to a boil over moderate heat.
Lower the heat and simmer, uncovered, for 1 hour.
Let cool to room temperature.thencoverand refrigerate for 2 days to allow flavors to mellow.
Serve at room temperature or chilled.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot chutney into eight 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.