Leave all the whole spices in chutney except cinnamon stick – they all get soft and edible. Makes about 2 ¾ cups

3 lbs ripe tomatoes, cored, peeled, chopped(although I am pretty sure I didn't bother to peel them)

1 tsp. whole cloves

1 cinnamon stick about 4" long

1 tsp. coriander seeds

1 ½ c packed light brown sugar

1 ½ c cider vinegar

½ c raisins

1 tsp. hot red pepper flakes, or to taste

1 Tbsp. minced fresh gingerroot

1 Tbsp. black peppercorns

Place all in large heavy bottomed pan, bring to boil, reduce to low, gentle simmer, stir occasionally until thickens to jam like consistency – 2 ½ to 3 hours.

Refrigerate up to 2 weeks in air tight container.

Submitted by member Beverly Webster, October 2008 From Vegetables Every Day by Jack Bishop