Green Tomato Chutney

4 # Green Tomatoes peeled, seeded & chopped

1 # Tart Apples cored, peeled, coarsely chopped

1 # Onions peeled & coarsely chopped

1 # Raisins

1 Teaspoon Salt

1/2 Teaspoon ground Red Pepper Flakes

1 Tablespoon Dry Mustard

1 1/2 in Piece Fresh Ginger peeled

Approx 5 Cups Malt Vinegar

1 # Light Brown Sugar

1/2 Cup Malt Vinegar

Combine first six ingredients in large, heavy saucepan.

Tie mustard and ginger in cheesecloth and add to pan.

Pour in enough vinegar to cover and bring to boil over high heat.

Dissolve sugar in 1/2 cup of malt vinegar and add.

Reduce heat and simmer until thick and spreadable, about 70 minutes.

Cool completely. Discard cheesecloth bag.

This can be made up to 1 week ahead, covered and refrigerated or to preserve longer, process in a boiling water bath for 10 minutes Makes 10 cups. Delicious on everything.