Anononymous 8-08-05

1 lb fresh tomatoes (Roma if possible), peeled, cored, and cut into

small pieces

2 cups diced onions

1 cup golden raisins

2 cloves garlic, minced

1 cup white vinegar (wine if possible)

1 cup sugar

2 tablespoons minced fresh ginger

1 fresh jalapeno chili, rinsed, stemmed, seeded, and chopped

½ teaspoon salt

In a 5 to 6 quart pan, combine tomatoes, onions, raisins, vinegar, sugar, ginger, jalapeno chili, and salt. Bring to a boil, reduce

heat to medium and continue to cook, stirring often, until mixture

is reduced to approximately 3 cups. Watch carefully and stir often

near the end of the cooking so that the mixture does not

burn. At this point, let chutney cool, then refrigerate or can.

Will keep in the refrigerator several weeks.