| 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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