Ruby Tomato Chutney

* Exported from MasterCook II *

Ruby Tomato Chutney

Recipe By : Nancy Shour
Serving Size : 20 Preparation Time :2:00
Categories : Condiments Crockpot
Ethnic

Amount Measure Ingredient -- Preparation Method
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2 cans whole tomatoes -- drained, reserve liq
1 1/2 cups cider vinegar
1 large onion -- chopped
1 1/2 Tablespoons ginger -- slivered
5 cloves garlic -- minced
1 tablespoon mustard seed
2 cups sugar
1/8 teaspoon cayenne pepper
1/4 cup raisins

Drain and chop the tomatoes, reserving the liquid.

Combine all ingredients, with 1 cup of the tomato juice in a heavy
saucepan or crockpot. Simmer covered for 1/2 hour. Stir, then continue
to simmer over low heat for another hour, so liquid evaporates and gets
very syrupy (depends on how watery the toma toes were). As the chutney
gets done, the tomatoes will get translucent and "ruby" colored.

Store in canning jars or freeze.

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Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans =3D 28 oz. size