*  Exported from  MasterCook II  *
 
                            Ruby Tomato Chutney
 
 Recipe By     : Nancy Shour
 Serving Size  : 20   Preparation Time :2:00
 Categories    : Condiments                       Crockpot
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cans          whole tomatoes -- drained, reserve liq
    1 1/2  cups          cider vinegar
    1      large         onion -- chopped
    1 1/2  Tablespoons   ginger -- slivered
    5      cloves        garlic -- minced
    1      tablespoon    mustard seed
    2      cups          sugar
      1/8  teaspoon      cayenne pepper
      1/4  cup           raisins
 
 Drain and chop the tomatoes, reserving the liquid.
 
 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.
 
 Store in canning jars or freeze.
 
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 Serving Ideas : with chutney or yogurt chicken
 
 NOTES : tomato cans = 28 oz. size

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