Instructions: Put the chopped garlic, ginger and 4 fl. oz of the vinegar into the container of an electric blender and blend at high speed until smooth. In a 3 quart heavy-bottomed non-reactive pot, place the tomatoes and juice from the tin, the rest of the vinegar, the sugar, salt and cayenne pepper.

Bring to a boil. Add puree from the blender. Lower heat and simmer gently, uncovered, for about 11/2 -2 hours or until thick. Stir occasionally at first, and more frequently later as it thickens. You should end up with about 1 pint of chutney. If tinned tomatoes are used, you may have to cook the mixture longer. Add the almonds and raisins. Simmer, stirring another 5 minutes. Turn heat off and allow to cool. Bottle. Keep refrigerated. This is actually more of a conserve - with the addition of nuts to the mixture.

This recipe is from the cooking school I attended. I put up chutneys every year - our family loves them - and they make great Christmas Gifts . Chanteclar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.