Combine chopped apples, tomatoes, brown sugar, vinegar, onion, water, raisins, salt and cayenne pepper in large saucepan. Place pickling spice in a tea ball or tie in a cheesecloth bag. Add to saucepan along with cinnamon stick.
Bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered about 45 minutes or until mixture has thickened, stirring frequently.
Remove and discard spice bag and cinnamon stick.
Transfer chutney to a bowl. Cover and chill at least 1 hour to blend flavors.
Chutney can be stored up to 3 weeks in the refrigerator.