Ruby tomato chutney

20 Servings

Ingredients

QuantityIngredient
2cansWhole tomatoes -- drained,
Reserve liq
cupCider vinegar
1largeOnion -- chopped
tablespoonGinger -- slivered
5Cloves garlic -- minced
1tablespoonMustard seed
2cupsSugar
teaspoonCayenne pepper
¼cupRaisins

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