Title: Tomato Chutney
Categories: September 1
Yield: 1 servings

2 c Sugar
3 c Cider vinegar
2 tb Minced peeled fresh
-gingerroot
2 1/2 ts Salt
1 1/2 ts Coriander seeds; crushed
-lightly
1/2 ts Dried hot red pepper flakes
3 lb Plum tomatoes; peeled,
-seeded, and
; quartered
3 Onions; chopped
1 c Golden raisins

In a large heavy saucepan combine the sugar, the vinegar, the gingerroot,
the salt, the coriander seeds, and the red pepper flakes and bring the
mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes,
the onions, and the raisins and simmer the mixture, stirring occasionally,
for 1 to 1 1/4 hours, or until it is thickened. Let the chutney cool and
transfer it to a bowl or jars. The chutney keeps, covered and chilled, for
3 weeks.

Makes about 3 1/2 cups.

Gourmet September 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.