Ruby Tomato Chutney

Course : Crockpot
Serves: 20
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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

Preparation / Directions:

Drain and chop the tomatoes, reserving the liquid. =20 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.=20 Store in canning jars or freeze.

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