Tomato Chutney (Curry Free) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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My version of a sweet and spice tomato chutney. Will keep for a long time in the frig. (Takes 24 hours for the flavors to blend and for it to fully thicken.) Ingredients:
8 -10 garlic cloves, peeled and chopped (have used 9 teaspoons of the prechopped from the jar) |
1 onion, chopped |
2 chipotle chiles in adobo, chopped (seeds left in) |
1/2 tablespoon adobo sauce |
1 1/2 tablespoons ginger, chopped |
1 1/4 cups red wine vinegar |
1 1/2 lbs tomatoes, very ripe, peeled and chopped |
1 1/2 cups sugar |
1 teaspoon salt |
3 tablespoons sun-dried tomatoes, chopped (not in oil) |
3 tablespoons raisins, chopped |
3 tablespoons blanched almonds, chopped |
Directions:
1. Put garlic, onion, chipoltes, adobo sauce, ginger and 1/4 cup vinegar into blender or food processor and blend on high until smooth.
2. In a Non-reactive (I use an enamel coated) pan place tomatoes and there juice, the remaining cup of vinegar, sugar and salt.
3. Bring to a boil.
4. Add garlic mixture from blender.
5. Lower heat and simmer uncovered for about 2 hours or until chutney becomes thick.
6. Will need to stir occasionally, with more frequent stirring as it thickens.
7. Will cook down to between 1.5 and 2 cups and should be as thick as honey.
8. Stir in chopped sundried tomatoes, raisens, and almonds.
9. Allow to cool.
10. Bottle and refrigerate.
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