12    Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c  Seedless raisins (1 pound)
4 c  Cider vinegar
2 1/2 c  Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the apples and
chop the onions. Place apples, tomatoes and onions in a preserving kettle
and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the
pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring
occasionally, for 25 minutes, or until apples are transparent.

Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.

Discard pickling spices, return the fruit to the syrup and bring to a boil.

Remove from the heat and ladle into hot, sterilized jars and seal
immediately. Process in boiling water bath for 10 minutes. This recipe
makes approximately 24 half-pints.