Tomato Chutney

An unusual chutney, but good. So good you can eat it right out of the jar. A crowd favorite.

Ingredients (7 half-pints)

• 10 lbs tomatoes, peeled, cored and chopped
• 2 heads garlic, peeled and chopped
• 2 cups chopped onions
• 4 cups brown sugar
• 2 cups white sugar
• 3 cups cider vinegar
• 2 Tbs pickling salt
• 2 limes, zested and juiced
• 2 Tbs dry, ground ginger
• 2 tsp hot pepper flakes (or to taste)
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 cup raisins, chopped

Directions

1. Combine all the ingredients in a heavy nonreactive 4-6 quart pot.
2. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1½ to 2 hours until thickened. Stir often as it thickens to prevent scorching.
3. Ladle the chutney into half-pint canning jars leaving ½" headspace and attach the two-piece canning lids.
4. Boil in a boiling-water canner for 10 minutes.