Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Chutney Canned
Amount Measure Ingredient -- Preparation Method
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1 whole head of garlic, peeled -- coarsely chopped
1 pc fresh ginger root -- peeled and chopped
12 ozs red wine vinegar
2 cans whole tomatoes -- (14 oz)
3/4 lb granulated sugar
1 1/2 tsps salt
1/2 tsp cayenne pepper
2 tbsps golden raisins
2 tbsps blanched almonds -- slivered
Put the chopped garlic, ginger and 4 oz. of the vinegar into an electric
blender and blend at high speed until smooth.
In a 3 qt. heavy, non-reactive pot, place the tomatoes and juice from the can,
remaining vinegar, sugar, salt and cayenne pepper; bring to a boil. Add puree
from the blender. Lower heat and simmer gently, uncovered, for about 1 1/2-2
hours or until thick. Stir occasionally at first, and more frequently as it
thickens. You should end up with about 1 pint of chutney.
Add the almonds and raisins. Simmer, stirring another 5 min. Turn heat off
and allow to cool. Bottle and keep refrigerated.
