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LOCATION: Recipes >> Preserving >> Tomato Chutney 04

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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.


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