Preparation:
Put chopped garlic, ginger, and 4 ounces of the vinegar into the container of an electric blender and blend at high speed until smooth. In a 3-quart heavy bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt, and cayenne. Bring to a boil; add puree from the blender, lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick. (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently as it thickens. You should end up with about 1 pint of chutney, and it should be at least as thick as honey after it cools. Add the almonds and raisins and simmer, stirring, another 5 minutes. Remove from heat and allow to cool. Bottle and keep refrigerated, will keep for months. A versatile Indian chutney, goes well with most foods. |
