Preserving: Tomato Chutney 04 by Recipe Cottage

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	Tomato Chutney 04

		Sweet Tomato Chutney 1 whole head of garlic, peeled and coarsely chopped fresh ginger, 2" long 1" thick, 1" wide, peeled and coarsely chopped 1 1/2 cups wine vinegar 1 lb. 12 oz. can whole tomatoes 1 1/2 cups granulated sugar 1 1/2 tsp salt 1/8 to 1/2 tsp cayenne pepper 2 tbsp golden raisins 2 tbsp blanched slivered almonds Put the chopped garlic, ginger, and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth. In a 4 quart heavy bottomed pot with nonmetallic finish, place the tomatoes and juice from the can, 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 1 1/2 to 2 hrs. or until chutney becomes thick. (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. You should end up with about 2 1/2 cups of chutney, and it should be at least as thick as honey after it cools. Add the almonds and raisins. Simmer, stirring, another 5 minutes. Turn off heat and allow to cool. Bottle. Keep refrigerated. It keeps for months.