Green Tomato Chutney

1 Lemon, chopped finely and seeded
1 Garlic clove, chopped finely
5 cups Chopped Green Tomatoes
2 1/4 cups Brown Sugar
1 1/2 cups raisins
3 ounces chrystalized ginger - or- 3/4 cup fresh ginger root
1 1/2 tsp. Salt
1/4 tsp. Cayenne Pepper
2 cups Apple Cider Vinegar
2 cups Chopped Red Pepper 

Combine all ingredients in a large pot and simmer slowly until the green tomatoes are very tender (this can take an hour or two). Preserve for future use by filling clean half -pint jars with chutney, leaving 1/2 inch head space. Store in the fridge or you can process in a boiling water bath.  

From the old edition of Joy of Cooking cookbook.