*  Exported from  MasterCook II  *

                           Ruby Tomato Chutney

Recipe By     : Nancy Shour
Serving Size  : 20   Preparation Time :2:00
Categories    : Condiments                       Crockpot
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Drain and chop the tomatoes, reserving the liquid.

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.

Store in canning jars or freeze.

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Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans = 28 oz. size