Ingredients
| 2 lbs. | tomatoes, peeled and coarsely chopped | | 1 lb. | tart apples, peeled, cored and coarsely chopped | | 2 | md. onions, chopped | | 1 cup | cider vinegar | | 1 tbsp. | salt | | 1 cup | packed brown sugar | | 1 cup | golden raisins | | 1 clove | garlic, minced | | 1/2 tsp. | ground cinnamon | | 1/2 tsp. | dry mustard | | 1/4 tsp. | cayenne pepper | | 1/8 tsp. | ground allspice | | 1/8 tsp. | ground ginger | | 1/8 tsp. | ground cloves |
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Instructions
Combine all ingredients in a large saucepan or Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or until mixture thickens, stirring frequently. Pack hot chutney into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
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