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)