Tomato Chutney

• 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
• 1/2 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 is dissolved.
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.
4. The chutney keeps, covered and chilled, for 3 weeks.

sugar, cider vinegar, fresh gingerroot, salt, coriander seeds, tomatoes, onions, golden raisins

Taken from www.epicurious.com/recipes/food/views/tomato-chutney-15377 (may not work)