Grape & Green Tomato Chutney

2 pounds green tomatoes -- sliced

4 medium Granny Smith apple -- peeled & diced

2 3/4 cups dark brown sugar -- firmly packed

2 cups cider vinegar

1 cup raisins

2/3 cup chopped onion

1/2 teaspoon salt

3 cups green grapes -- seedless

1 tablespoon mustard seeds

2 teaspoons ground ginger

1 teaspoon dry mustard

1/2 teaspoon crushed red pepper

Combine first 7 ingredients in a large Dutch oven; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add grapes and seasonings; stir well. Cook, uncovered, over medium heat 1 hour or until mixture is thickened.

Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Serve chutney with curried dishes or cheese.
Yield: 2 1/2 pints