Ruby tomato chutney
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Whole tomatoes -- drained, |
| Reserve liq | ||
| 1½ | cup | Cider vinegar |
| 1 | large | Onion -- chopped |
| 1½ | tablespoon | Ginger -- slivered |
| 5 | Cloves garlic -- minced | |
| 1 | tablespoon | Mustard seed |
| 2 | cups | Sugar |
| ⅛ | teaspoon | Cayenne pepper |
| ¼ | cup | Raisins |
Directions
Drain and chop the tomatoes, reserving the liquid. =20 Combine all ingredients, with 1 cup of the tomato juice in a heavy saucepan or crockpot. Simmer covered for ½ hour. Stir, then continue to simmer over low heat for another hour, so liquid evaporates and gets very syrupy (depends on how watery the toma toes were). As the chutney gets done, the tomatoes will get translucent and "ruby" colored.=20 Store in canning jars or freeze.
Recipe By : Nancy Shour
From: Date: 05/27 File
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