Tomato Chutney

• 4 lbs ripe tomatoes, stem ends removed and cores removed, peeled and chopped
• 3 lbs tart apples, peeled cored and diced
• 2 cups chopped onions
• 1 green pepper, seeded and chopped
• 2 cups raisins
• 3 cups packed brown sugar
• 1 tablespoon table salt
• 1 teaspoon ground ginger
• 3 cups cider vinegar
• 3 tablespoons whole mixed pickling spices, tied in double layer of cheesecloth

1. Put all ingredients in to large pot.
2. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Boil, uncovered, for about 45 minutes or until fruit is tender.
4. Discard spice bag.
5. Fill hot sterilized pint jars to within 1/2 inch of top.
6. Place sterlized metal lids on jars and screw metal bands on securely.
7. For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.

tomatoes, tart apples, onions, green pepper, raisins, brown sugar, salt, ground ginger, cider vinegar, layer

Taken from www.food.com/recipe/tomato-chutney-325720 (may not work)