2teaspoonsground ginger or 1teaspoon finely chopped fresh gingerroot
3cupsThompson seedless grapes
Put the tomato slices in a five-quart saucepan. Peel and dice the apples and add them to the tomatoes. Add the onions, sugar, vinegar, raisins and salt. Mix well. Cook over medium heat for about thirty minutes.
Add the red pepper, mustard seeds, dry mustard, ginger and grapes to the hot mixture. Cook for about thirty minutes longer, or until mixture is thickened.
Pack chutney into hot sterilized jars, preferably one-cup size. Seal at once.