Tomato Raisin Chutney

Tomato Raisin Chutney

Yield: 11�"4 pt (625 mL)

Ingredients:
- 2 lb 8 oz (1.2 kg) Tomatoes, clean (see observe)
- 2 oz (60 g) Garlic, coarsely chopped
- 1 oz (30 g) fresh ginger root, peeled, coarsely chopped
- 4 fl oz (120 g) Pink wine vinegar
- 6 fl oz (180 g) Crimson wine vinegar
- 8 oz (240 g) Sugar
- 1 tsp (5 mL) Salt
- 2 tbsp (30 mL) Chopped hot green chiles
- 11�"2 oz (45 g) Golden raisins

Directions:
1. First, blanch the tomatoes inside boiling water for 10 seconds to loosen the skins. Peel and slender them.
2. Next, slice the tomatoes into quarters.
3. Then, mix the garlic, ginger, and 1st selection of vinegar in a blender and merge until comfortable.
4. Then, blend the tomatoes, garlic mix, minute total of vinegar, sugar, and salt in a stainless-metal saucepan.
5. Then, carry the blend to a boil, stirring to dissolve the sugar.
6. Then, cook at a sluggish simmer, stirring often, until finally the mix gets thick.
7. Then, include the chiles and raisins. Simmer an additional 5 to 10 minutes. Remove from heat and awesome.
8. Finally, flavor and insert more more salt if demanded.

Recipe note: If Great-fine ripe tomatoes are not offered, alternative 2 lb (900 g) canned tomatoes with their juice.