Apple and Green Tomato Chutney



  1. 12 each apples, granny smith
  2. 24 small green tomatoes
  3. 4 medium onions
  4. 1 pound raisins, seedless about 3 cups
  5. 4 cups apple cider vinegar
  6. 2 1/2 cups brown sugar tightly packed
  7. 2 tablespoons salt
  8. 1/2 teaspoon dried red chiles crashed
  9. 1 1/2 tablespoons curry powder
  10. 3 tablespoons pickling spices


  1. Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions.
  2. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder.
  3. Put the pickling spices in a cheesecloth bag and add to the kettle.
  4. Boil, stirring occasionally, for 25 minutes, or until apples are transparent.
  5. Remove fruit with a slotted spoon.
  6. Boil syrup rapidly until it thickens.
  7. Discard pickling spices, return the fruit to the syrup and bring to a boil.
  8. Remove from the heat and ladle into hot, sterilized jars and seal immediately.
  9. Process in boiling water bath for 10 minutes.
  10. This recipe makes approximately 24 half-pints.