Sweet Tomato Chutney
|Whole garlic head||1 , peeled|
|Fresh ginger piece||1 , peeled and coarsely chopped (2 Inches Long, 1 Inch Thick And 1 Inch Wide)|
|Wine vinegar||1 1⁄2 Cup (24 tbs)|
|Canned whole tomatoes/2 pounds fresh tomatoes prepared||28 Ounce (1 Can)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
Put the chopped garlic, ginger, and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
In a 4-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 pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
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 later as it thickens.
You may need to lower the heat as the liquid diminishes.
You should end up with about 2 1/2 cups of chutney, and it should be at least as thick as honey after it cools.
If the canned tomatoes you use have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
Simmer, stirring, another 5 minutes.
Turn heat off and allow to cool.
To serve: Since this is one of my favorite sweet chutneys, I always spoon out a small bowl of it for all my dinner parties.
It goes with almost all foods and is very popular.
Store, bottled, in the refrigerator.
It keeps for months.