Apple Chutney(A Tangy Accompaniment To Meats.) - cooking recipe

Ingredients

2 doz. green tomatoes
6 onions
3 red peppers
1 doz. tart apples
1 lb. raisins (white if possible)
1 qt. vinegar
3 c. white sugar
1 c. brown sugar
1 tsp. each: cinnamon, cloves and ginger
1 tsp. salt
1 tsp. pepper
3 c. cooked Sherman (hubbard) squash
1 c. onion, minced
2 Tbsp. butter
1 Tbsp. flour
3 c. chicken or beef stock
1/2 tsp. salt
pepper

Preparation

Puree cooked squash.
Saute onion with butter until soft.
Add flour and cook until thick and bubbly.
Remove from heat and add stock, stirring vigorously, then stir in squash, salt and pepper to taste.
Simmer gently, not allowing to boil.
May serve with dash of nutmeg on top.