Ingredients

2 kilos of tomatoes

500g sugar

2 tsp salt

2 tsp baking spice

1/4 tsp cayenne

1 cup apple cider vinegar

1/2 cup sultana raisins

Directions

Chop the tomatoes into small pieces and place them in a thick bottomed pot. Add the sugar, salt, and spices. Cook on low to medium to release the juices from the tomatoes. Stir to keep from sticking. Reduce on low for around 90 minutes - then add the vinegar and raisins and continue cooking for another hour. (make sure it doesn't stick and burn).

When the chutney had reduced and is sticky then remove from heat. Cool it before storing in jars.