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Tomato Chutney

2½ lbs. tomatoes I lb. apples I large onion 1 pint (2 cups) vinegar 2 tablespoonfuls salt 4 heaping tablespoonfuls (4 ozs.) brown sugar 2 heaping tablespoonfuls (2 ozs.) ground ginger I tablespoonful mustard seed Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour.

Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place.