Green Tomato Chutney - Untested

From Helen Witty's "Fancy Pantry" (from Sarah Shephard)

Makes about 8 cups.

3 lbs completely green tomatoes

2 lbs firm tart apples

2 cups raisins

1.5 cups diced onions

2 tsp finely minced garlic

2 cups or less packed light brown sugar

1 cup or less white sugar

2 tsp pickling or other non-iodized salt

1.5 cups apple cider vinegar

3-4 tbsp finely minced ginger

1.5 tbsp mustard seed

2 tsp coriander

1 tsp cinnamon

1 tsp finely minced fresh hot red pepper, or .5 tsp pepper flakes, or .25 tsp cayenne

1. Chop tomatoes into half-inch chunks--there should be about 8 cups. Put in a preserving (large sturdy) pan. Peel and core the apples, chop and add them. Add raisins, onion, garlic, brown and white sugar, salt, and vinegar. Bring to a boil over medium heat, reduce heat and boil slowly uncovered for 30 minutes.
2. Add ginger, mustard deed, coriander, cinnamon, pepper, return to a boil, and cook at a slow boil until it holds a mounded shape in when lifted in a spoon. Taste and adjust ingredients, remembering it will mellow with age.
3. Ladle into hot clean pint or half-pint jars, leaving 1/4 inch of headspace. Seal with lids and process in boiling water bath for 10 minutes. Let mellow for a few weeks before serving.