Tomato Chutney

• 3 lbs ripe tomatoes, peeled and cut into 1/2 inch pieces
• 2 cloves garlic, minced
• 1 medium granny smith apple, peeled and grated
• 1 small onion, chopped
• 12 cup cider vinegar
• 13 cup packed brown sugar
• 13 cup golden raisin
• 2 tablespoons minced peeled fresh ginger
• 12 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper

1. In 12-inch skillet, heat all ingredients to boiling over high heat.
2. Reduce heat to medium; cook, uncovered, 45 to 50 minutes, stirring occasionally, until mixture thickens.
3. Spoon chutney into bowl cover and refrigerate until well chilled.
4. Use within 2 weeks.

tomatoes, garlic, granny smith apple, onion, cider vinegar, brown sugar, golden raisin, fresh ginger, salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/tomato-chutney-98658 (may not work)