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Tomato Chutney 04

Tomato Chutney 04 is built on Wine Vinegar, Granulated Sugar, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 cup
• 1 1/2 cup
• 1 1/2 tsp

Method (preview)

1. 1

   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.

2. 2

   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.

3. 3

   Bring to a boil.

4. 4

   Add puree from the blender.

5. 5

   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.

6. 6

   You may need to lower the heat as the liquid diminishes.

7. 7

   Add the almonds and raisins. Simmer, stirring, another 5 minutes.

8. 8

   Turn off heat and allow to cool. Bottle. Keep refrigerated. It keeps for months.