Bengal Chutney Sauce

From 1879:

Stone 4oz. of raisins and chop them fine with ½lb. of either very sour apples, unripe peaches, unripe gooseberries, or half ripe tomatoes ; take 4oz. of brown sugar and 2oz. powdered ginger, the same quantity of salt and of cayenne pepper, and grind these latter ingredients separately in a mortar; pound the fruit well, also separately, and mix the spices with it one at a time; then blend all well together; add gradually vinegar until the sauce is like thick cream, and add three or four cloves of garlic. Put into bottles well secured from air, and expose them to a gentle degree of heat for a week or two, and the sauce will keep for a long time.