2 c. firmly packed brown sugar
1 c. cider vinegar
2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each mustard seeds and whole black peppercorns
1/4 tsp. cayenne pepper
2 lb. each tomatoes and tart green apples, peeled and cored, diced (about 4
c. each)
3 med. zucchini, diced (about 3 c.)
2 med. onions, thinly sliced
1 c. raisins
1/3 c. coarsely chopped canned ginger

In a 5-quart (or larger) kettle or Dutch oven, combine sugar, vinegar, salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring to a boil.

Mix in tomatoes, apples, zucchini and onions. Boil gently uncovered stirring frequently, until almost thickened about 1 hour.

Add raisins and candied ginger. Continue cooking, boiling gently, uncovered, stirring often, until thickened, 10 to 15 minutes.

Fill hot, clean canning jars to within 1/4 inch of rims with boiling hot chutney. Run a spatula down edges between chutney and jars to release air bubbles. Wipe rims and place scalded lids on top. Screw on bands. Place jars on a rack in a canning kettle half full of hot water to cover jars by 1 inch. Bring to a gentle boil and process 5 minutes. Remove from water and cool thoroughly.

Makes 4 pints.