Makes about 3 pints
• 4 lbs. ripe tomatoes (about 12 large)
• 2 lbs. tart green apples (8 to 9)
• 2½ cups cider vinegar
• 2½ cups brown sugar
• 3 large onions, peeled and chopped
• 1 Tbs. mustard seeds, crushed
• ¼ to ½ tsp. cayenne pepper
• 2 Tbs. salt
• 4 tsp. ginger
• 1½ cups raisins
1. Cut the tomatoes into quarters and purée them in the blender in batches. Strain the purée through a coarse sieve to eliminate the skins.
2. Peel and core the apples and cut them into ½-inch chunks.
3. Combine all the ingredients in a large enameled kettle and simmer gently, stirring often, until the mixture is very thick. Cooking time will probably be about 1½ hours. Spoon the hot chutney into hot, sterile jars and seal.
