In a large stainless steel or enamel saucepan, combine all ingredients, and bring mixture to a boil. Cook, uncovered, over very low heat, stirring occasionally, for 2 hours or until thick.
12 medium tomatoes, 3 medium green apples, 3 medium onions, 2-1/2 cups cider vinegar, 1-1/2 cups honey, 2 Tbs Salt, 1 Tbs dry mustard, 1 Tbs ground ginger, 1/4 tsp ground red pepper
Carefully ladle chutney into 4 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands.
Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil 25 minutes.