Apple Chutney

Apple Chutney (from Pat Haley's The Nine Seasons Cookbook)

12 ripe tomatoes, peeled

2 hot peppers, finely chopped

2 green peppers, finely chopped

6 apples, peeled, cored and chopped

2.5 cups firmly packed brown sugar

1/2 t. ground cloves

1 cup chopped onion

1.5 cups chopped celery

1.5 cups cider vinegar

1 T. mustard seeds

1 T. cinnamon

Combine all the ingredients in a large pot.  Simmer for 30 minutes, or until the sauce appears quite thick.  

Goes well with roast chicken, pork or fish.