Ingredients

5

lb tomatoes, coarsely chopped

2

jalapeño chiles, seeded, finely chopped

1

large onion, coarsely chopped

1

cup red wine vinegar

1/2

cup sugar

1

tablespoon grated gingerroot

2

teaspoons cumin seed

2

teaspoons curry powder

1

teaspoon salt

3

cloves garlic, finely chopped

Preparation

In 4-quart nonaluminum Dutch oven, mix all ingredients. Heat to boiling; reduce heat. Simmer uncovered 1 hour 45 minutes, stirring occasionally, until thickened. Cool 2 hours. Store tightly covered in refrigerator up to 2 weeks.