Hot Tomato Chutney

* Exported from MasterCook Mac *

Hot Tomato Chutney

Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Condiments & Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper -- chopped
1 lg onion -- coarsely chopped
2 cloves garlic -- minced
3 tbsps ginger, peeled -- minced
1/2 c golden raisins
2 jalapeno -- seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro -- chopped

Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30 minutes.
Stir in the cilantro for the last few minutes of cooking. Pack in sterilized
jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.

- - - - - - - - - - - - - - - - - -