Title: Hot Tomato Chutney
Categories: Pickle Ham Southern
Yield: 50 Servings
| 3 | lb | Tomatoes |
| 1 | c | Brown sugar |
| 1 | c | Cider vinegar |
| 1 | lg | Red bell pepper; chopped |
| 1 | lg | Onion; coarsely chopped |
| 2 | cl | Garlic; minced |
| 3 | tb | Ginger, peeled; minced |
| 1/2 | c | Golden raisins |
| 2 | | Jalapeno; seeded and chopped |
| 1 | ts | Cumin seed |
| 1 | ts | Mustard seed |
| 2 | ts | Salt |
| 1/4 | c | Cilantro; chopped |
Place all the ingredients except the cilantro in a large non-aluminum
saucepan and cook over medium heat, stirring, until the sugar is dissolved.
Continue to cook, stirring occasionally, until the mixture thickens, about
30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack
in sterilized jars and seal. Freeze or process in a hot water bath for 15
min. Makes 3 to 4 pints. Recipe by: The Herbal Pantry, by Emelie Tolley &
Chris Mead By eloy@earthlink.net (El-Rod) I had the best chicken while in
Jamaica. on Aug 11, 1995