2 c. firmly packed brown sugar
1 c. cider vinegar
2 tsp. salt
1 tsp. ground ginger
1/2 tsp. mustard seeds
1/2 tsp. black peppercorns
1/4 tsp. cayenne pepper
2 lbs. tomatoes, peeled, cored and diced (4 c.)
2 lbs. green apples, peeled, cored and diced (4 c.)
3 zucchini, diced (3 c.)
2 onions, sliced thin
1 c. raisins
1/3 c. chopped candied ginger

In 5 quart pot, combine sugar, vinegar, salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring to boiling.

Mix tomatoes, apples, zucchini and onions. Boil gently, uncovered, stirring until almost thickened, about 1 hour. Add raisins, candied ginger, boil gently, stirring until thickened - 10 to 15 minutes.

Fill hot canning jars to 1/4 inch of top. Run spatula down between chutney and jars to release air bubbles. Place on rack in canning kettle half of full of hot water to cover jars by 1 inch. Boil 5 minutes. Remove from water and cool thoroughly.