Sweet Tomato Chutney
canning, condiment, indian
1 whole head of garlic, peeled
1 coarsely chopped
1 pc fresh ginger root; peeled and chopped
12 oz red wine vinegar
2 can whole tomatoes -- (14 oz)
3/4 lb granulated sugar
1 1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoon golden raisins
2 tablespoon blanched almonds --
1 slivered
Put the chopped garlic, ginger and 4 oz. of the vinegar into an electric blender and blend at high speed until smooth.
In a 3 qt. heavy, non-reactive pot, place the tomatoes and juice from the can, remaining vinegar, sugar, salt and cayenne pepper; bring to a boil. Add puree from the blender. Lower heat and simmer gently, uncovered, for about 1 1/2-2 hours or until thick. Stir occasionally at first, and more frequently as it thickens. You should end up with about 1 pint of chutney.
Add the almonds and raisins. Simmer, stirring another 5 min. Turn heat off and allow to cool. Bottle and keep refrigerated.
Recipe By :
From: Shade Date: 31 Jul 97 Eat-L List (Recipes And Food Folklore) Ä
Yield: 50 servings