Ruby tomato chutney

Yield: 20 Servings

Measure Ingredient
2 cans Whole tomatoes -- drained,
\N \N Reserve liq
1½ cup Cider vinegar
1 large Onion -- chopped
1½ tablespoon Ginger -- slivered
5 \N Cloves garlic -- minced
1 tablespoon Mustard seed
2 cups Sugar
⅛ teaspoon Cayenne pepper
¼ cup Raisins

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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