12 tart green apples
24 small green tomatoes
4 medium sized onions
3 cups seedless raisins (1 lb.)
4 cups cider vinegar
2 1/2 cups brown sugar (tightly packed)
2 tbsp. salt
1/2 tsp. crushed, dried chilies
1 1/2 tbsp. curry powder
3 tbsp. 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.