2 tbsp. mixed pickling spice
2 lb. coarsely chopped tomatoes (5 c.)
1/3 c. granulated sugar
1/4 c. cider vinegar
1 1/2 tsp. salt or to taste
1/2 c. golden raisins

Tie pickling spice in a squash or cheesecloth. Combine tomatoes, sugar, vinegar, salt, and cheesecloth bag in an enamel or stainless steel saucepan. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally for 20 minutes. Stir in raisins, simmer, stirring occasionally until thickened, 10- 15 minutes.

Cool to room temperature; remove spice bag. Transfer to small covered containers, leaving a little head space for expansion. Freeze. Makes about 2 1/2 cups chutney. Delicious on meats - hot dogs especially. Tomatoes for use in this recipe should be firm ripe.