Sweet Tomato Chutney

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   I got an email this morning from Brook (HistoricFoodie); it included a great-looking recipe for Sweet Tomato Chutney. I'm posting it here for anyone who might be interested:

 Brook wrote:

This morning I’m making a batch of Sweet Tomato Chutney.  Don’t know where I got the original recipe, have had it in my card file for years. As with most chutneys, it goes well with curries, luncheon meats, or, especially, lamb.

SWEET TOMATO CHUTNEY

1 head garlic, peeled and chopped
2 inch piece gingerroot, peeled and chopped
1.5 cups red wine vinegar
2.5 lbs tomatoes
1.5 cups sugar
1.5 tsp salt
1/4 tsp cayenne
2 tbls golden raisins
2 tbls blanched slivered almonds

Peel, core, and seed the tomatoes. Chop coarsely.

Process the garlic, ginger, and 1/2 cup of the vinegar until smooth. 

In a heavy pot, put the tomatoes, remaining vinegar, sugar, salt, and cayenne. Bring to boil. Add the puree and simmer, uncovered, stirring occasionally, until thickened; about two hours. In the final stages, add the raisins and almonds and simmer five minutes longer.

Transfer to hot jars, leaving 1/4 inch headspace. Process ten minutes in a boiling water bath.

I haven’t tried it, but it occurs to me that if you pureed the tomatoes, then followed the recipe, you’d wind up with an interesting tomato butter.

Brook