Tomato Chutney

• 1 tablespoon canola oil (use Canola Balance if you can get it in your area. Healthy!)
• 14 cup minced onion
• 2 tablespoons fresh minced gingerroot
• 12 cup minced jalapeno pepper (seeded if you're a woose)
• 3 cloves garlic, minced
• 5 ripe tomatoes, diced (Don't skin or seed them. The fiber is good for you.)
• 1 cup light brown sugar
• 34 cup raisins
• 5 fluid ounces red wine vinegar
• salt

1. Sautee onion, ginger, jalapeno, and garlic until onions are translucent.
2. Stir in tomatoes, sugar, raisins, salt, and vinegar.
3. Bring to boil, then simmer over low heat until mixture has a deep reddish-brown color and is thickened.
4. Approximately 40 minutes.
5. Stir now and then.
6. Allow to cool, then store in the frige covered.

canola oil, onion, gingerroot, jalapeno pepper, garlic, tomatoes, light brown sugar, raisins, fluid ounces red wine vinegar, salt

Taken from www.food.com/recipe/tomato-chutney-41856 (may not work)