This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
TOMATO APPLE CHUTNEY
12 large ripe tomatoes
12 large apples
8 medium onions
2 large green peppers
2 cups golden raisins
4 teaspoons salt
4 cups light brown sugar
1 1/2 quarts vinegar
1/3 cup mixed pickling spices
Chop fine tomatoes, apples, onions and green peppers. Combine with raisins, salt, sugar and vinegar. Tie spices in cheesecloth bag; add. Boil 1 1/2 hours, stirring occasionally. Remove spice bag. Ladle boiling hot into 12 hot, sterilized half-pint jars. Seal at once as directed by jar manufacturer. Cool; label.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.