Makes 2½ to 3 pints
• 4 lbs. red tomatoes
• ¾ lb. onions
• 6 oz. raisins
• 4 oz. pitted prunes, sliced
• 1¼ cups cider vinegar
• ½ cup brown sugar
• 1 tsp. ginger
• 1 tsp. cayenne pepper
• 2½ Tbs. salt
• ½ tsp. ground cloves
• 1½ tsp. ground coriander
• 1 tsp. whole mustard seeds
1. Blanch the tomatoes in boiling water and peel them, then half them (or, if very large, quarter them) and cut them in fairly thick slices. Peel and chop the onions. Combine all the ingredients in a large enameled kettle and simmer until the mixture is quite thick—it may take over 1 hour.
2. Spoon the chutney immediately into hot, sterile jars, leaving at least ¼ inch of headroom, and seal. The flavor will mellow with time.
