TOMATO CHUTNEY (about 3-1/2 cups)

2 cups sugar

3 cups cider vinegar

2 tablespoons minced peeled fresh gingerroot

2-1/2 teaspoons salt

1-1/2 teaspoons coriander seeds, crushed lightly

½ teaspoon dried hot red pepper flakes

3 pounds plum tomatoes, peeled, seeded and quartered

3 onions, chopped

1 cup golden raisins

 

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1. In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds and the red pepper flakes and bring the mixture to a boil, stirring until the sugar dissolves.

2. Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1-1/4 hours, or until it is thickened.

3. Let the chutney cool and transfer it to a bowl or jars. The chutney keeps, covered and chilled, for 3 weeks.

 

from Gourmet Magazine, September, 1990