Ruby Tomato Chutney Recipe
Yield: 20 servingsYield: 20 servings
Prep time: Nancy
Recipe by luhu.jp
Ingredients:
2 can: whole tomatoes, drained, res
1 1/2 cup: cider vinegar,
1 large: onion, chopped
1 1/2 tablespoon: ginger, slivered
5 cl: garlic, minced
1 tablespoon: mustard seed,
2 cup: sugar,
1/8 teaspoon: cayenne pepper,
1/4 cup: raisins,
Directions:
reserving the liquid. =20
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.=20
Store in canning jars or freeze.
Yield: 20 servings
Preparation Time: Nancy
Source from luhu.jp
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.=20
Store in canning jars or freeze.
Yield: 20 servings
Preparation Time: Nancy
Source from luhu.jp