Title: Ruby Tomato Chutney
Categories: Condiments, Crockpot, Ethnic
Yield: 20 Servings

2 cn Whole tomatoes -- drained,
Reserve liq
1 1/2 c Cider vinegar
1 lg Onion -- chopped
1 1/2 tb Ginger -- slivered
5 Cloves garlic -- minced
1 tb Mustard seed
2 c Sugar
1/8 ts Cayenne pepper
1/4 c Raisins

Drain and chop the tomatoes, 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.

Recipe By : Nancy Shour

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip