*  Exported from  MasterCook Mac  *
 
                             Hot Tomato Chutney
 
 Recipe By     : The Herbal Pantry, by Emelie Tolley & Chris Mead
 Serving Size  : 50   Preparation Time :1:30
 Categories    : Condiments & Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      lbs           tomatoes
    1      c             brown sugar
    1      c             cider vinegar
    1      lg            red bell pepper -- chopped
    1      lg            onion -- coarsely chopped
    2      cloves        garlic -- minced
    3      tbsps         ginger, peeled -- minced
      1/2  c             golden raisins
    2                    jalapeno -- seeded and chopped
    1      tsp           cumin seed
    1      tsp           mustard seed
    2      tsps          salt
      1/4  c             cilantro -- chopped
 
 Place all the ingredients except the cilantro in a large non-aluminum saucepan
 and cook over medium heat, stirring, until the sugar is dissolved.  Continue
 to cook, stirring occasionally, until the mixture thickens, about 30 minutes. 
 Stir in the cilantro for the last few minutes of cooking.  Pack in sterilized
 jars and seal.  Freeze or process in a hot water bath for 15 min.  Makes 3 to
 4 pints.
 
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