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| 2 | Medium-sized oranges |
| 6 gross | Nectarines; cut into wedges |
| 3 | Granny smith apples; peeled and diced |
| 3 | Medium-sized tomatoes; diced |
| 2 | Medium-sized onions; diced |
| 1 | Box (16 oz) light brown sugar |
| 2 1/4 Tasse | white vinegar |
| 3 Esslöffel | Minced peeled gingerroot |
| 2 Teelöffel | mustard dry |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | red pepper ground |
| 1 Tasse | raisins |
| 6 1/2 x ca. 1/2 Liter | Canning jars and caps |
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>From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars.
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