Combine and Simmer: In a large nonreactive stockpot or Dutch oven, combine the green tomato wedges, diced apples, brown sugar, vinegar, raisins, onions, and salt. Stir well. Bring to a boil; reduce heat to low and simmer, uncovered, for 30 minutes. Add the grapes and seasonings; stir well. Continue cooking, uncovered, over medium-low heat for 1 hour, or until mixture is thickened.

Prepare the Jars and Lids: Meanwhile, wash the jars and lids in hot soapy water. Put the jars put them in a large water bath canner. Fill the pot with water and bring to a simmer to keep them warmPut the lids in a saucepan of water; bring to a simmer. Remove from the heat.

Add the Chutney to the Jars: Spoon the chutney into the hot jars, leaving 1/4-inch head space; wipe jar rims and threads. Cover at once with the lids. Screw the bands on firmly but do not overtighten.

Process the Jars of Chutney: Put the jars in a rack and lower them into the canner. The water should be at least 1 inch above the jars; add more hot water, if necessary.Bring the water to a boil. Cover and reduce the heat to maintain a gently boil and process for 15 minutes -- 20 minutes for altitudes of 1001 to 6,000 feet.

Finish and Store: Let the jars cool on a rack for 12 to 24 hours. Remove the bands and test the seals. They should all be concave and not flex when pressed. Store in a cool dark place.