Tomato Chutney (1932)

Chop two dozen ripe tomatoes, six large onions and eight small red peppers fine and add:

• four cups of vinegar
• Two cups of raisins
• three cups of brown sugar
• two tablespoons of salt
• two tablespoons of ginger
• two tablespoons of cinnamon
• one tablespoon of cloves
• one-half tablespoon of mustard

Boil slowly two and a half hours, and seal in preserve jars.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)