5 juniper berries
4 whole cloves
4 cups green tomatoes, diced
2 cups onion, thinly sliced
2 cups tart apples, chopped with skin
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup water
1/4 cup cider vinegar
2 tablespoons minced fresh ginger
1 clove garlic, minced
1 teaspoon salt or to taste
With a piece of cheesecloth, tie the juniper berries and the cloves together.
Place them in a large stockpot along with all the remaining ingredients. Bring mixture to a boil. Reduce heat and allow to simmer until the mixture becomes thick, about 1 1/2 hours.
Remove the bouquet garni of juniper berries and cloves. Allow chutney to cool at room temperature. Cover and refrigerate. Serve warm or cold.
Makes about 2 quarts.