Tomato and Apple Chutney

• 1 (3-inch) cinnamon stick
• 1 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 6 whole cloves
• 3 lb ripe tomatoes, peeled, seeded, and coarsely chopped
• 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
• 1 cup golden raisins
• 2 garlic cloves, minced
• 1 fresh serrano chile, minced, including seeds
• 1 tablespoon finely chopped peeled fresh ginger
• 1 cup cider vinegar
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1 cup packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• Special equipment: 5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

1. Sterilize jars and lids
2. Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot.
3. Stir in remaining ingredients and bring to a rolling boil over moderate heat.
4. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours.
5. Discard cheesecloth bag.
6. Drain jars upside down on a clean kitchen towel 1 minute, then invert.
7. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
8. Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
9. Let chutney stand in jars at least 1 month for flavors to develop.

cinnamon stick, black peppercorns, coriander seeds, cloves, tomatoes, apples, golden raisins, garlic, serrano chile, fresh ginger, cider vinegar, orange juice, lime juice, brown sugar, salt, cumin seeds, mustard seeds, canning jars with

Taken from www.epicurious.com/recipes/food/views/tomato-and-apple-chutney-105230 (may not work)