Title: Hot Tomato Chutney
Categories: Onions, Peppers, Pickles/rel, Tomatoes
Yield: 50 Servings

3 lb 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 tb Ginger, peeled, minced
1/2 c Golden raisins
2 Jalapeno, seeded and chopped
1 ts Cumin seed
1 ts Mustard seed
2 ts 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. Posted by bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #346

Recipe by: The Herbal Pantry, by Emelie Tolley & Chris Mead

From: Roberta Banghart

Date: Tue, 17 Dec 1996 08:58:25 -0500