Fruity Tomato & Almond Chutney

Another delicious recipe from Paul and Marion at La Coumeto where they serve this fruity chutney as a tasty accompaniment to a starter. The surprise is using canned tomatoes which, along with being speedy, produce an intense flavour. Quantities are easily doubled and tripled, and omit the chilli if you prefer.

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2. 1. in a liquidiser, process the garlic, ginger and about 2tbs vinegar to a purée.
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4. 2. Empty the tomatoes, remainder of the vinegar, sugar, raisins, chilli and salt into a large pan. Bring to the boil then add the garlic and ginger puree.
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6. 3. Simmer gently, uncovered for 1 3/4 hrs, stirring occasionally untli thickened. Add the almonds.
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8. 4. Place in sterilised jars and seal. It is best stored for 3-4 weeks before using.
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