Leave all the whole spices in chutney except cinnamon stick – they all get soft and edible. Makes about 2 ¾ cups
3 lbs ripe tomatoes, cored, peeled, chopped(although I am pretty sure I didn't bother to peel them)
1 tsp. whole cloves
1 cinnamon stick about 4" long
1 tsp. coriander seeds
1 ½ c packed light brown sugar
1 ½ c cider vinegar
½ c raisins
1 tsp. hot red pepper flakes, or to taste
1 Tbsp. minced fresh gingerroot
1 Tbsp. black peppercorns
Place all in large heavy bottomed pan, bring to boil, reduce to low, gentle simmer, stir occasionally until thickens to jam like consistency – 2 ½ to 3 hours.
Refrigerate up to 2 weeks in air tight container.
Submitted by member Beverly Webster, October 2008 From Vegetables Every Day by Jack Bishop