TOMATO GINGER CHUTNEY

TOMATO GINGER CHUTNEY image

Yield 6 cups

Number Of Ingredients 9

10 cloves garlic (approx. 1 head), peeled and chopped
5 tablespoons, peeled and chopped fresh ginger
3 cups red wine vinegar (Colavita if possible)
Two x 28 oz cans crushed tomatoes (preferably Sclafani brand) NO BASIL!
3 cups white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper (or to taste)
1/4 cup golden raisins

Steps:

1. Put the garlic, ginger and 1/2 cup of the vinegar into an electric blender and process at high speed to a rough puree. 2. In a 4-quart, heavy-bottomed non-reactive pan, put the puree, the tomatoes, the rest of the vinegar, the sugar, salt and cayenne pepper. 3. Bring to a brisk simmer and cook gently UNCOVERED, stirring occasionally, for about 1 1/2 to 2 hours or until the chutney becomes thick. You may need to lower the heat as the liquid reduces and be sure to scrape the base of the pan, as that is where the chutney starts to stick. 4. Remove from the heat and add the golden raisins. Stir through and set aside to cool.