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

2 1/2 quarts peeled, cored, chopped tomatoes (15 large)
1 quart peeled, cored, chopped apples (4 to 6 large)
2 cups chopped cucumbers (1 large)
1 1/2 cups chopped onions
1 1/2 cups chopped sweet red peppers (3 medium)
3 cups brown sugar
3 cups cider vinegar
1 cup raisins
1 tablespoon ground ginger
1 tablespoon cinnamon
1 teaspoon salt
1 clove garlic, crushed
1 red hot pepper

1. Prepare home canning jars and lids according to manufacturer’s instructions.
2. Combine all ingredients; simmer until thick, about 1 1/2 to 2 hours. As mixture thickens, stir to prevent sticking. Carefully ladle hot chutney into hot jars, leaving a 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath canner. Makes 6 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.