Tomato Chutney (Curry Free)

• 8 -10 garlic cloves, peeled and chopped (have used 9 teaspoons of the prechopped from the jar)
• 1 onion, chopped
• 2 chipotle chiles in adobo, chopped (seeds left in)
• 12 tablespoon adobo sauce
• 1 12 tablespoons ginger, chopped
• 1 14 cups red wine vinegar
• 1 12 lbs tomatoes, very ripe, peeled and chopped
• 1 12 cups sugar
• 1 teaspoon salt
• 3 tablespoons sun-dried tomatoes, chopped (not in oil)
• 3 tablespoons raisins, chopped
• 3 tablespoons blanched almonds, chopped

1. Put garlic, onion, chipoltes, adobo sauce, ginger and 1/4 cup vinegar into blender or food processor and blend on high until smooth.
2. In a Non-reactive (I use an enamel coated) pan place tomatoes and there juice, the remaining cup of vinegar, sugar and salt.
3. Bring to a boil.
4. Add garlic mixture from blender.
5. Lower heat and simmer uncovered for about 2 hours or until chutney becomes thick.
6. Will need to stir occasionally, with more frequent stirring as it thickens.
7. Will cook down to between 1.5 and 2 cups and should be as thick as honey.
8. Stir in chopped sundried tomatoes, raisens, and almonds.
9. Allow to cool.
10. Bottle and refrigerate.

garlic, onion, chiles, adobo sauce, ginger, red wine vinegar, tomatoes, sugar, salt, tomatoes, raisins, blanched almonds

Taken from www.food.com/recipe/tomato-chutney-curry-free-432660 (may not work)