1. In a heavy 6- to 8-quart enameled or stainless-steel pot, combine the green tomatoes, apples, onions, celery, raisins, ginger, brown sugar, vinegar and salt. Bring the mixture to a boil over high heat, stirring occasionally.
2. Then reduce the heat to low. Simmer uncovered for 3 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon.
3. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the bottom and sides of the pan.
4. Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars and filling them to within 1/8 inch of the top
