4 lb. tomatoes, peeled, cored and chopped
1/4 C. minced garlic (about a medium sized head)
1 C. chopped onions
3/4 C. brown sugar
3/4 C. white sugar
1-1/2 C. cider vinegar
1 T. pickling salt
1 lime, zested and juiced
1 T. dry, ground ginger
1 tsp. hot pepper flakes (or to taste)
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 C. raisins, chopped

Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching. Ladle the chutney into 1/2 pint canning jars leaving 1/4″ headspace and attach the two-piece canning lids. Boil in a boiling-water canner for 10 minutes. Remove and cool before storing in a dark, cool place. Makes five 1/2 pint jars