Orange Street Hot Hot Tomato Chutney

• 12 pounds red, ripe tomatoes, about 16 to 18, cored and chopped
• 4 medium yellow onions, about 1 pound, peeled and chopped fine
• 8 garlic cloves, about 1/2 cup, peeled and minced
• 8 ounces fresh ginger, about 1 cup, peeled and chopped
• 1 1/2 cups seedless raisins
• 3 whole poblano chili peppers, seeded
• 1/2 cup Oriental chili paste
• 2 tablespoons salt, or to taste
• 1/4 cup light-brown or dark-brown sugar
• 2 cups cider vinegar

1. Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
2. Dissolve the sugar with the vinegar in a small bowl and stir into the mixture.
3. Reduce the heat and simmer without a cover stirring frequently to prevent scorching.
4. Cook until the mixture is the consistency of jam, one and a half hours or more.
5. Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top.
6. Wipe the rims and seal.
7. Store in a cool place.

red, yellow onions, garlic, ginger, raisins, poblano chili peppers, oriental chili paste, salt, lightbrown, cider vinegar

Taken from cooking.nytimes.com/recipes/5150 (may not work)