Categories: Relishes 
      Yield: 1 servings 
  
      2 lb Green tomatoes 
    1/2 lb Tart green apples 
      6    Dried chili peppers (each 
           1" long) 
    1/2 lb Peeled shallots or small 
           Onions 
    1/2 c  Packed golden raisins 
      1 c  Packed dark brown sugar 
      1 tb Grated crystallized ginger 
  1 1/2 ts Minced garlic (about 3 
           Cloves) 
  1 1/4 c  Cider vinegar 
  
  Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups.  Peel, 
  core, and slice the apples, to measure about 2 cups.  If you are using 
  dried whole chiles, break them up and remove some seeds, if you want a 
  milder chutney.  For easy peeling of the shallots or onions, first cover 
  them with boiling water, stir, drain, and immerse in cold water to prevent 
  their cooking.  Drain again, and peel. 
  Place all the ingredients in a wide 4-quart saucepan, bring to a boil 
  quickly, and boil about 30 minutes, or until the chutney is as thick as 
  jam.  Stir occasionally to prevent sticking.  Ladle into hot, sterilized 
  jars, seal, cool, label, and store. Makes 3 pints 
  (Note:  Shallots are preferred, but if you use onions, substitute either 
  :       raw pearl onions or frozen small boiling onions)