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Categories:
garlic onion chiles adobo sauce ginger red wine vinegar tomatoes sugar salt tomatoes raisins blanched almonds
Viewed: 47 - Published at: 3 years agoIngredients
- 8 -10 garlic cloves, peeled and chopped (have used 9 teaspoons of the prechopped from the jar)
- 1 onion, chopped
- 2 chipotle chiles in adobo, chopped (seeds left in)
- 12 tablespoon adobo sauce
- 1 12 tablespoons ginger, chopped
- 1 14 cups red wine vinegar
- 1 12 lbs tomatoes, very ripe, peeled and chopped
- 1 12 cups sugar
- 1 teaspoon salt
- 3 tablespoons sun-dried tomatoes, chopped (not in oil)
- 3 tablespoons raisins, chopped
- 3 tablespoons blanched almonds, chopped
Method
- Put garlic, onion, chipoltes, adobo sauce, ginger and 1/4 cup vinegar into blender or food processor and blend on high until smooth.
- In a Non-reactive (I use an enamel coated) pan place tomatoes and there juice, the remaining cup of vinegar, sugar and salt.
- Bring to a boil.
- Add garlic mixture from blender.
- Lower heat and simmer uncovered for about 2 hours or until chutney becomes thick.
- Will need to stir occasionally, with more frequent stirring as it thickens.
- Will cook down to between 1.5 and 2 cups and should be as thick as honey.
- Stir in chopped sundried tomatoes, raisens, and almonds.
- Allow to cool.
- Bottle and refrigerate.
