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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