Green Tomato Chutney

Makes about 3 pints

Ingredients:

2 1/2 pounds green tomatoes, (about 6 cups cubed)
1 cup raisins
1 cup chopped onion
1 1/2 cups light brown sugar, packed
1 teaspoon salt
1 1/4 cups white or cider vinegar
1 1/2 teaspoons mustard seeds
1 teaspoon cayenne pepper
2 tablespoons crystallized ginger, chopped

Preparation:

Trim the stem end from tomatoes and cut into 3/4 inch cubes. You may
replace 1/2 pound of the tomatoes with apples if you wish.

Put all ingredients in a heavy saucepan and bring to a boil. Reduce
the heat and cook until thick, about an hour or so, then pour into
sterilized jars and seal. Process in a boiling water bath for 10
minutes and store in the refrigerator.

Source: The New Southern Cook - John Martin Taylor
Author's note: Be sure to use hard, round, green tomatoes with no sign
of red or white.