Ruby Tomato Chutney
canning, condiment, indian
2 can whole tomatoes -- drained --
1 reserve liq
1 1/2 cup cider vinegar
1 large onion -- chopped
1 1/2 tablespoon ginger -- slivered
5 cloves garlic -- minced
1 tablespoon mustard seed
2 cup sugar
1/8 teaspoon cayenne pepper
1/4 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 1/2 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: Shade Date: 31 Jul 97 Eat-L List (Recipes And Food Folklore) Ä
Yield: 20 servings