Recipe - Hot Tomato Chutney

3 pound Tomatoes
1 cup Brown sugar
1 cup Cider vinegar
1 lg Red bell pepper, chopped
1 lg Onion, coarsely chopped
2 Cloves garlic, minced
3 tablespoon Ginger, peeled, minced
One half cup Golden raisins
2 Jalapeno, seeded and chopped
1 teaspoon Cumin seed
1 teaspoon Mustard seed
2 teaspoon Salt
One fourth cup Cilantro, chopped

Place all the ingredients except the cilantro in a large nonaluminum
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. Posted by bobbi744@sojourn.com
Posted to MCRecipe Digest V1 #346

Recipe by: The Herbal Pantry, by Emelie Tolley & Chris Mead

From: Roberta Banghart bobbi744@sojourn.com

Date: Tue, 17 Dec 1996 08:58:25 0500