*  Exported from  MasterCook  *
 
                           Yankee Tomato Chutney
 
 Recipe By     : Nancy Jordan, Yankee Magazine 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Baldassari                       Condiments And Preserves
                 Posted To Mastercook Group
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Brown Sugar -- Packed
      1/2  Cup           Granulated Sugar
    1      Cup           Cider Vinegar
    6      Tablespoons   Fresh Ginger -- Chopped
    2      Cloves        Garlic -- Minced
    1 1/4  Teaspoons     Salt
    8      Medium        Tomatoes -- (3 Pounds)
    4      Ounces        Chili Peppers (Roasted, Peeled) ** -- In Small Dice
 
 ** Use canned chilis if preferred.
 Combine sugars, vinegar, ginger, garlic and salt in a large non-reactive
 sauce pan and cook over low heat, stirring occasionally, for 15 minutes.
 Peel, seed and coarsely chop the tomatoes. Add them and the peppers to
 vinegar mixture and simmer over low heat, stirring occasionally until
 tomatoes are translucent but sitll chunky and there is just a bit of thick
 syrup around them, about 1 1/2 hours. If there is sitll too much liquid
 when tomatoes are done, strain into a separate pan and boil to a thick
 syrup before recombining with the solids.
 Makes 2 pints.
 
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 NOTES : Works as a dip with vegetables or crackers or along side roast
 meats and poultry. It keeps in the refrigerator for months, an important
 quality for Nancy, who no longer does any canning.