Summer Tomato Chutney

1 lb fresh tomatoes (Roma if possible), peeled, cored, and cut into
small pieces
2 cups diced onions
1 cup golden raisins
2 cloves garlic, minced
1 cup white vinegar (wine if possible)
1 cup sugar
2 tablespoons minced fresh ginger
1 fresh jalapeno chili, rinsed, stemmed, seeded, and chopped
½ teaspoon salt

In a 5 to 6 quart pan, combine tomatoes, onions, raisins, vinegar,
sugar, ginger, jalapeno chili, and salt. Bring to a boil, reduce heat
to medium and continue to cook, stirring often, until mixture is
reduced to approximately 3 cups. Watch carefully and stir often near
the end of the cooking so that the mixture does not burn.
At this point, let chutney cool, then refrigerate or can. Will keep in
the refrigerator several weeks.

Note: If canning is desired, make a double recipe, and can in
sterilized, half-pint jars, processing 10 minutes in a water-bath
method.

Wonderful to spoon on an open-face cheese or beef sandwich, delicious
in a chicken salad, good spooned over cream cheese for an easy
appetizer, and wonderful with any curry dish.

Source: <http://kctv.com/Global/story.asp?S=2116627>



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/