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Tomato Chutney (Curry Free)

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“My version of a sweet and spice tomato chutney. Will keep for a long time in the frig. (Takes 24 hours for the flavors to blend and for it to fully thicken.)”
1 1/2-2 cups

Ingredients Nutrition


  1. Put garlic, onion, chipoltes, adobo sauce, ginger and 1/4 cup vinegar into blender or food processor and blend on high until smooth.
  2. In a Non-reactive (I use an enamel coated) pan place tomatoes and there juice, the remaining cup of vinegar, sugar and salt.
  3. Bring to a boil.
  4. Add garlic mixture from blender.
  5. Lower heat and simmer uncovered for about 2 hours or until chutney becomes thick.
  6. Will need to stir occasionally, with more frequent stirring as it thickens.
  7. Will cook down to between 1.5 and 2 cups and should be as thick as honey.
  8. Stir in chopped sundried tomatoes, raisens, and almonds.
  9. Allow to cool.
  10. Bottle and refrigerate.

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