We think this recipe from The Apple Connection by Beatrice Ross Buszek is a great way to utilize the late summer abundance. Chutney is a nice complement to a spicy curry or it can be used as a spread, served with bread or crackers and cheese.
3 ½ lbs apples, finely chopped
3 ½ lbs pears, finely chopped
2 lbs green tomatoes, finely chopped
2 lbs onions, finely chopped
1 lb small zucchini, finely chopped
8 oz seedless raisins
8 oz brown sugar
3 cups cider vinegar
2 oz pickling spice (tied in cotton bag)
salt to taste
Combine half of the vinegar with all the ingredients except the sugar and salt. Bring to a boil, then simmer until tender. Add sugar, salt, and rest of the vinegar. Cook until thick, then remove spice bag. Keep refrigerated or preserve it for the winter using a boiling water bath. Consult the Ag Extension Service, USDA or your favorite canning book for canning methods and times.