Tomato Chutney

From Cooking Light March 2010. Great served with a Ploughman's Lunch Platter.

• Ready In: 1 hr 45 mins
• Serves: 8-10
• Yields: 2 cups

Ingredients

• 1 1⁄4 cups cider vinegar
• 1⁄2 cup sugar
• 2  teaspoons sea salt
• 1  teaspoon ground ginger
• 1⁄2 teaspoon cardamom seed, crushed
• 1⁄2 teaspoon mustard seeds
• 1⁄4 teaspoon ground cloves
• 1  cup  chopped onion
• 1⁄2 cup golden raisin
• 2  tablespoons  fresh minced garlic
• 1  tablespoon olive oil
• 1⁄4 teaspoon black pepper
• 7  plum tomatoes, peeled and quartered

Directions

1. Place first 7 ingredients in a large saucepan over medium-low heat, bring to boil.
2. Add onion, and remaining ingredients, stir to combine.
3. Reduce heat and simmer for 1 1/2 hours or until thick, stirring occasionally.