This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Excellent tomato chutney is made by taking a peck of green tomatoes, a half dozen onions and the same number of large green peppers. Out the tomatoes into thick slices, chop the onions and peppers very fine. Mix all thoroughly together. Sprinkle salt over all, and allow to stand overnight; then drain off the salt water, and place the mixture in a porcelain-lined kettle. Stir in the tomato mixture two quarts of good cider vinegar, two pounds of brown sugar, one-half ounce each of ground mustard, mustard seeds, cloves, allspice, cinnamon, black pepper, and one-fourth ounce of cayenne pepper. Mix this well into the tomatoes and boil all slowly for at least two hours.
Pour into cans or jars and seal.