Apple and Green Tomato Chutney

12 Tart green apples

24 sm Green tomatoes

4 md Sized onions

3 c Seedless raisins (1 pound)

4 c Cider vinegar

2 1/2 c Brown sugar (tightly packed)

2 tb Salt

1/2 ts Crushed, dried chilies

1 1/2 tb Curry powder

3 tb Mixed pickling spices

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