| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | September 1 | 1 | servings | |
INGREDIENTS
| 2 | c | Sugar |
| 3 | c | Cider vinegar |
| 2 | tb | Minced peeled fresh gingerroot |
| 2 1/2 | ts | Salt |
| 1 1/2 | ts | Coriander seeds; crushed lightly |
| 1/2 | ts | Dried hot red pepper flakes |
| 3 | lb | Plum tomatoes; peeled, seeded, and |
| ; quartered | ||
| 3 | Onions; chopped | |
| 1 | c | Golden raisins |
INSTRUCTIONS
In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1 1/4 hours, or until it is thickened. Let the chutney cool and transfer it to a bowl or jars. The chutney keeps, covered and chilled, for 3 weeks. Makes about 3 1/2 cups. Gourmet September 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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