| 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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