Place the tomatoes, ginger, chiles, onions and garlic in a food processor and pulse
until the mixture is the consistency of a thick liquid. Pour into a heavy, nonreactive
saucepan, add the raisins, brown sugar and vinegar, and stir to mix well. Place over
medium heat and bring to a boil.

Lower the heat to a simmer and cook, uncovered, stirring occasionally, for about 1∏
hours, or until the mixture has a jamlike consistency.

Remove from heat, let cook to room temperature, transfer to a serving bowl and serve.
Leftovers can be kept in a tightly covered jar in the refrigerator for up to two weeks.

Makes about 4 cups.