Chutney

2 lbs (approx) of zucchini, cut into 1/2 inch cubes
to measure about 6 cups

1/2 lb (approx) tart green apples, peeled & diced
to measure about 2 cups

1/2 lb peeled, chopped onions
to measure about 2 cups

1 cup raisins, brown or golden or mixed

3 TB minced garlic
(I use the kind from the jar)

1 1/4 cups of vinegar (white or cider)

1 cup brown sugar (dark or light)

1 TB of ground / powdered ginger

salt, according to taste
between 1 teaspoon & 1 Tablespoon

ALL OTHER SPICES -- optional & to taste
between 1/2 - 1 teaspoon (approx):
allspice
cloves
mace
paprika

Also optional -- 1 or 2 green peppers

I NEVER do this, but to make it hot, you can add
dried chile peppers or jalepenos or ground cayenne pepper

Depending on what you have too much of in the garden,
you can make this exact same recipe using zucchini
or cucumbers or green tomatoes (or a combination).
For your convenience, peeling the veggies is completely optional
(but you do have to peel the apples).

Mix everything together in a large pan,
bring to boil quickly,
and continue to boil for an hour or so
until the chutney is as thick as jam. Stir occasionally.

When it is cooked and cool, you can leave it chunky
or run a hand blender through it
to meld the flavors and texture.
That's what we do!
However, some people prefer chunky chutney!

Ladle into hot, sterilized jars.
Add lids and store in refrigerator.