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
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