Recipe

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• 2 quarts chopped cored, pared tart apples
• 2 lbs raisins
• 1 cup chopped onion
• 1 cup chopped sweet red pepper
• 4 cups brown sugar
• 3 tbsp mustard seeds
• 2 tbsp ground ginger
• 2 tsp ground allspice
• 2 tsp salt
• 2 hot red peppers
• 1 garlic clove, crushed
• 1 quart vinegar

• 1 Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
• 2 Stir frequently as it thickens to prevent sticking.
• 3 Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
• 4 Adjust caps and then process 10 minutes in boiling water bath.
• 5 Note: For milder chutney an additional 1 quart of apples may be added.