Sweet Tomato Chutney
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
8 cups
ingredients
- 5 ounces garlic cloves, about 1 cup
- 2 ounces fresh ginger, peeled and coarsely chopped
- 1 1⁄2 cups cider vinegar or 1 1/2 cups red wine vinegar
- 2 (28 ounce) cans diced tomatoes, with juice
- 1 1⁄2 cups brown sugar
- 2 teaspoons kosher salt
- 1⁄2 teaspoon cayenne
- 4 1⁄2 ounces golden raisins, about 1 cup
- 4 1⁄2 ounces slivered almonds, about 1 cup
directions
- Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness.
- When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months.
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RECIPE SUBMITTED BY
Semi-professional--have worked in restaurants for 25+ years and working in the kitchen is my best therapy. I love to try new and different ingredients and techniques and parse out most of my experiments to friends & family and any other willing guinea pigs.
My favorite cookbook, right now, is "The Art of Simple Food", by Alice Waters--amazing recipes, information and advice for any level of cook.
Here in the desert, you've gotta try Wangs, Roscoe Grill, Copley's, Tyler's...to name a few.
My all-time favorite restaurant is Huggo's on The Big Island of Hawaii--the food is pretty good, but the ambience & location are what put it over the top.