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2 1/2 quarts (10 cups) chopped, peeled and cored tomatoes
1 quart (4 cups) chopped, peeled and cored apples
3 cups brown sugar
3 cups vinegar
2 cups chopped cucumbers
1 1/2 cups chopped onions
1 cup raisins
1 hot red pepper, finely chopped (remove seeds for milder chutney)
1 clove garlic, minced
1 tbsp. ginger
1 tsp. salt
1 tsp. cinnamon
Combine all ingredients in a large saucepot. Simmer until thick, stirring frequently to prevent sticking. Ladle hot chutney into hot pint jars, leaving 1/4-inch headspace. Remove air bubbles with stirring stick and adjust 2-piece caps. Process for 10 minutes in boiling water in a water bath canner.
Makes about 6 pints
Adapted from Ball Blue Book of Preserving.