Side Pannel
Sweet Tomato Chutney
Sweet Tomato Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Vegetables
Ingredients List
- 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
Directions
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.
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.
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