Not all the spices are necessary. If you can't find fenugreek or kalonji, leave them out.
Ingredients:
6 garlic cloves, peeled
2 in ginger, peeled and chopped to break up strings
1 1/2 c red wine vinegar
3 Tbsp mustard or olive oil
1/4 tsp brown mustard seed
6 fenugreek seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/8 tsp kalonji
1 3/4 lb can whole tomatoes, or
2 lbs fresh tomatoes, peeled and seeded (drop
whole in boiling vinegar 10-15 min)
1 1/2 c sugar
1 1/2 tsp salt
1/8 - 1/2 tsp cayenne pepper
3 Tbsp raisins
Put garlic, ginger, and 1/2 c vinegar into blender and blend until smooth. Heat oil in pot over med-high heat. When hot, add mustard seeds. As soon as they start to pop, add fenugreek, cumin, fennel, and kalonji. Stir once and add blender paste. Stir one minute and add tomatoes, rest of vinegar, sugar, salt, and cayenne. Bring to boil.
Lower heat and cook uncovered over med heat. When the chutney thickens, lower heat continually for 1 1/2 to 2 hrs. A film should cling to a spoon dipped into it. Add raisins. Simmer, stirring, for 5 min. Pour in can and allow to cool. Keep refrigerated.