Tuesday, September 04, 2007

tomato chutney

I had a bunch of tomatoes from out garden that were ripening faster than we could eat them, so I played around with a new recipe today.

5 cloves garlic, peeled, coarsely chopped
2 inch piece fresh ginger, peeled and coarsely chopped
1 or 2 dried chipotle peppers
1/2 cup red wine vinegar
Put these ingredients in a blender or food processor and puree. In a large non-reactive stock pot, put
2 lbs fresh tomatoes (if they taste like a tomato should) or
1 (28 ounce) can whole tomatoes
2 bags mixed dried fruit (mine had apples, pears, pineapple, & apricots)
1 20 oz can crushed pineapple
1 large onion, diced
1 cup cider vinegar
1 small can pineapple juice
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
salt & pepper
Bring this to a boil and add the puree from blender. Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick. Stir it occasionally at first, and then more frequently later as it thickens. Turn heat off and allow the chutney to cool before storing it in your refrigerator.

Makes about 2 1/2 quarts and it turned out to be both tasty and spicy.