Tomato Chutney

Oxmoor House
2 cups


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1 (28-ounce) can whole tomatoes, undrained and chopped
1 1/4 cups sugar
1 1/4 cups red wine vinegar
1 clove garlic, minced
1/4 cup golden raisins


Combine tomatoes and sugar in a medium saucepan, stirring well; bring to a boil. Add wine vinegar and minced garlic, stirring well; return to a boil. Reduce heat, and cook, stirring frequently, 1 1/2 to 2 hours or until mixture thickens and reaches consistency of jelly. Add raisins, and cook 5 minutes, stirring frequently to prevent scorching.

Created date

February 2010