WebSpam. If you’re not familiar with it, spam is canned cooked meat. A serving only delivers 1 gram of carbs, 7 grams of proteins, and 16 grams of fat. It’s a low-carb …
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Web10 hours ago · Cook, stirring occasionally, until the cauliflower is dry, 10 to 15 minutes. Transfer to a plate. Step 4. To prepare chutney: Heat a small saucepan over medium …
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Core and quarter the tomatoes and put them in the bowl of the food processor. Use a pulsing method to reduce the tomatoes to a chunky pulp. Repeat with both the peppers and the onions. Combine the chopped veggies with the vinegar and seasonings and cook for a couple of hours, until the chutney is thick and reduced by about half.
By the way, it's perfectly safe to cut sugar (or substitute dry seasonings, etc.) from a canning recipe that also calls for vinegar as the sugar is used mainly for flavor. But as we moved towards a more healthy, whole foods lifestyle, I started to feel bad about all the sugar I added when making the tomato chutney.
Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) 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" headspace and attach the two-piece canning lids.
(A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.