Question

Armys answer this please fast!!​

Answer 1

Answer:

I am not army

Explanation:

I am not army

Answer 2

Explanation:

Tomato chutney recipe : Combine 4 lbs tomatoes (peeled, cored, and medium diced), ¼ cup minced garlic, 1 cup chopped onions, ¾ cup brown sugar, ¾ cup granulated sugar, 1 ½ cups apple cider vinegar, 1 tbsp pickling salt, the zest and juice of 1 lime, 1 tbsp powdered ginger, 1 tsp chili pepper flakes (more if desired), ½ tsp ground cumin, ½ cup golden raisins, roughly chopped, and ½ tsp black pepper in a heavy-bottomed 4-6 quart pot. Bring to a boil, then reduce to a simmer and let cook up to 2 hours, or until slightly thickened (stirring often to prevent scorching). Season to taste. If canning, transfer the chutney into canning jars, leaving ¼ space at the top. Bring canning water bath to a boil, and submerge at a medium boil for 10 minutes. Remove jars and cool for 24 hours before storing in a cool, dark place.