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Apple And Tomato Chutney

1 tbsp. mixed pickling spice
4 1/2 c. minced onions (1 lb.)
3 1/2 c. diced pared tart apples (about 4)
3 med. tomatoes, peeled, sliced
4 oz. dark or golden raisins (about 3/4 c.)
1 c. malt or cider vinegar
1 c. packed dark brown sugar
1 tsp. salt


Tie pickling spice in cheesecloth bag. Combine remaining ingredients in Dutch oven; add spice bag and cover. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until mixture thickens, about 2 hours. Spoon hot chutney into clean glass jars; screw lids in place and refrigerate. TIP: Chutney tastes best when made 2 to 3 days before serving. Store leftover chutney covered in refrigerator up to 2 months.


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