Title: Tomato chutney 2
 Categories: Canning
      Yield: 1 Servings
 
      2 lb Tomatoes; peel; chop coarse
      1 lb Tart apples; peel, core; cho
      2 md Onions; chopped
      1 c  Cider vinegar
      1 tb Salt
      1 c  Packed brown sugar
      1 c  Golden raisins
      1    Cl Garlic; minced
    1/2 ts Ground cinnamon
    1/2 ts Dry mustard
    1/4 ts Cayenne pepper
    1/8 ts Ground allspice
    1/8 ts Ground ginger
    1/8 ts Ground cloves
 
  Combine all ingredients in a large saucepan or Dutch oven; bring to a
  boil. Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or
  until mixture thickens, stirring frequently.
  
  Pack hot chutney into hot sterilized jars, leaving 1/4" headspace.
  Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 3
  pints.