Combine all ingredients in a medium size saucepan over medium heat, stirring occasionally for 30 minutes. Lower heat and continue cooking 30 minutes more or until mixture thickens lightly.
This chutney may be kept refrigerated for 3 months.
To serve: Place cheese on a serving platter and spoon tomato chutney over cheese.
Serve with melba toasts, crackers or pita bread toasts.
Yields: 2 ½ cups chutney approximately