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Tomato Chutney


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1 kilo tomatoes, skinned (quick dip in boiling water splits the skin and makes them easy to skin).

1 fat head of garlic, skinned

1 tsp salt

1/2 tsp cayenne pepper

350g granulated sugar

350ml red wine vinegar

5cm piece ginger

Put garlic, ginger, salt & cayenne into blender with a little of the vinegar and blend to a paste.

Put all other ingredients in a large pan, add the paste and bring to the boil.

Simmer uncovered for about 1.5 hrs until the chutney thickens.  Pop back and stir once in a while.  Keep an eye on it towards the end to make sure it doesn't burn or stick to the bottom of the pan.

As an option you can add raisins in any quantity you fancy about 5 mins before the end.

Store in the usual sterile jar fashion.  Can be used straightaway.

Mangetout, Rodney!

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