adapted from "Green Tomato Chutney" by Joyce Goldstein
In a dutch oven on medium-high heat, combine the tomatoes, apples, onions, apple cider vinegar, brown sugar, ginger, salt, cinnamon, and cloves and bring to boil. Decrease heat and simmer 20 minutes, stirring frequently.
Add the cayenne and raisins and cook, stirring frequently, until mixture thickens and you have pieces of fruit in syrupy sauce. As Joyce says, "Your eyes and mouth will tell you when it's done". Anywhere from 30 minutes to 1 hour additional simmering. (If you are canning, aim for 210–220°F and/or the frozen plate test. At my altitude in Bozeman, making the large batch, I hit 203° after an hour then proceeded to ladle into jars.)
Use a funnel and ladle the chutney into clean glass jars. Let cool to room temperature and store in the refrigerator. If you want to freeze some, leave 2" headspace in canning jar or transfer the chutney to a zip-lock freezer bag.