| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Condiments, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole head of garlic |
|
|
Peeled & coarsely chopped |
| 1 |
|
Piece fresh ginger |
| 2 |
|
"long, 1" thick and 1" wide |
|
|
Peeled and chopped |
| 12 |
oz |
Red wine vinegar |
| 2 |
|
14oz tins |
| 2 |
lb |
Fresh tomatoes, peeled |
| 3/4 |
lb |
Granulated sugar |
| 1 1/2 |
ts |
Salt |
| 1/8 |
|
To 1/2 t |
| 2 |
tb |
Golden raisins |
| 2 |
tb |
Blanched slivered almonds |
|
|
Whole tomatoes — or |
|
|
Cayenne pepper |
INSTRUCTIONS
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@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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