1 large English cucumber, peeled, seeded and diced
1 large Spanish onion, chopped finely
2 tsp (10ml) salt
2 cups (500ml) cider vinegar
2½ tsp (13ml) chili powder
3 pounds (1.4 kg) red tomatoes, diced
2" (5cm) piece of ginger root, peeled and chopped finely
3 cloves garlic, minced
1¼ cups (360 gm) white sugar
1 tsp (5ml) curry powder
1/2 pound (200 gm) sultana raisins
Bring all the ingredients except raisins to a boil in a large stockpot, and simmer for one - two hours to thicken, stirring constantly to avoid burning.
Add raisins after about 30 minutes of simmering.
Total volume should decrease to approximately 60% for the chutney to be thick enough.
Store in jars in the refrigerator, or by using sealer jars from Mason or Kilner, or equivalent, following manufacturer's instructions.
Yield: approximately 14 125ml jars. Recipe can be doubled or tripled for greater quantity.