Tomato Chutney


  • 4 lbs. of tomatoes
  • 4 lbs. of sugar
  • 1 oz. of chillies
  • ½ lb. of salt
  • 1 lb. of raisins
  • 3 ozs. of garlic
  • 1 quart of vinegar.


Bake the tomatoes till soft and remove the skins. Boil them to a pulp in 1 pint of vinegar. Boil the sugar to a thick syrup in the other pint of vinegar. Pound the raisins, the chillies and garlic in a mortar to a paste, mix all the other ingredients, adding the salt. Put in a saucepan over a slow fire and simmer, stirring continuously, till the mixture thickens. Remove from the fire and bottle when cold.