HOT TOMATO CHUTNEY

      Title: HOT TOMATO CHUTNEY
  Categories: Condiments, Dips
       Yield: 50 Servings
  
       3 lb Tomatoes
       1 c  Brown sugar
       1 c  Cider vinegar
       1 lg Red bell pepper -- chopped
       1 lg Onion -- coarsely chopped
       2    Cloves garlic -- minced
       3 tb Ginger, peeled -- minced
     1/2 c  Golden raisins
       2    Jalapeno -- seeded and
            Chopped
       1 ts Cumin seed
       1 ts Mustard seed
       2 ts Salt
     1/4 c  Cilantro -- chopped
  
   Place all the ingredients except the cilantro in a large non-aluminum
   saucepan and cook over medium heat, stirring, until the sugar is
   dissolved. Continue to cook, stirring occasionally, until the mixture
   thickens, about 30 minutes. Stir in the cilantro for the last few
   minutes of cooking. Pack in sterilized jars and seal. Freeze or
   process in a hot water bath for 15 min.  Makes 3 to 4 pints.
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