2 pounds green tomatoes
1 pound onions
1 pound cooking apples
2¼ cups wine vinegar
1½ cups, 8 ounces golden raisins
½ teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon chopped ginger
2 cloves garlic
Chop the tomatoes, peel and chop the onions, and peel, core and chop the apples. Place them in a non-reactive pan.
Add half the wine vinegar and other ingredients and simmer over medium heat, stirring occasionally, until the chutney thickens, about 20 to 30 minutes.
Ladle the chutney into warmed, sterilized jars. Cover with a cloth and seal when cold. It will keep for up to 12 months.
Recipe courtesy of Marilee White