Spicy Red Tomato Chutney

• 4½ lbs (2 kg) ripe red tomatoes, chopped
• 1 English cucumber, peeled, seeds removed, and diced
• 3 medium yellow onions, chopped finely
• 5 cloves garlic, minced
• 2" (5 cm) piece of ginger root, peeled and grated
• 1 cup (6 oz - 170 gm) dried apricots, diced
• 2 cups (480 ml) apple cider vinegar
• 1 cup (240 ml) Worcestershire Sauce
• 1½ cups (300 gm) brown sugar
• 2 tbsp (30 ml) chili powder
• 1 tbsp (15 ml) curry powder
• 1 tbsp (15 ml) salt
• 8 oz (227 gm) sultana raisins

Combine all the ingredients, except the raisins in a very large cooking pot and bring to the boil, stirring to prevent burning.
Maintain a brisk simmer, stirring every few minutes for about two hours.
Add the raisins after one hour of cooking.
The chutney should be reduced in volume to about 60% in order to be thick enough.
Cook longer if necessary to get desired consistency.
Store in Mason or Kilner jars, following manufacturer's directions for perfect sealing.

Yield: approximately 2¼ litres (2x 700ml jars, 2x 425ml jars)