Sweet tomato chutney

1 Servings

Ingredients

Quantity Ingredient
1 Whole head of garlic
Peeled & coarsely chopped
1 Piece fresh ginger
2 \"long, 1\" thick and 1\" wide
Peeled and chopped
12 ounces Red wine vinegar
2 14oz tins
2 pounds Fresh tomatoes, peeled
¾ pounds Granulated sugar
1½ teaspoon Salt
⅛ To 1/2 t
2 tablespoons Golden raisins
2 tablespoons Blanched slivered almonds
Whole tomatoes -- or
Cayenne pepper

Directions

Put the chopped garlic, ginger and 4 fl. oz of the vinegar into the container of an electric blender and blend at high speed until smooth. In a 3 quart heavy-bottomed non-reactive pot, place the tomatoes and juice from the tin, the rest of the vinegar, the sugar, salt and cayenne pepper.

Bring to a boil. Add puree from the blender. Lower heat and simmer gently, uncovered, for about 11/2 -2 hours or until thick. Stir occasionally at first, and more frequently later as it thickens. You should end up with about 1 pint of chutney. If tinned tomatoes are used, you may have to cook the mixture longer. Add the almonds and raisins. Simmer, stirring another 5 minutes. Turn heat off and allow to cool. Bottle. Keep refrigerated. This is actually more of a conserve - with the addition of nuts to the mixture. This recipe is from the cooking school I attended. I put up chutney's every year - our family loves them - and they make great Christmas Gifts . Chanteclar.

Recipe By :

From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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