Apple Chutney Recipe

• 8 c. Coarsely diced, peeled and cored green cooking apples (about 3 pounds)
• 2 c. Coarsely minced onions (about 1 lb.)
• 2 c. White seedless raisins
• 2 c. Dark brown sugar
• 1 1/2 c. Malt vinegar
• 1 Tbsp. Mustard seeds, crushed
• 1 1/2 tsp Mixed pickling spice, wrapped in cheesecloth
• 1/2 tsp Grnd ginger
• 1/2 tsp Cayenne pepper

1. In a heavy 6 to 8 qt enameled or possibly stainless-steel pot, combine all ingredients.
2. Bring the mix to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hrs, or possibly till most of the liquid has cooked away and the mix is thick sufficient to hold its shape in a spoon.
3. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the sides and bottom.
4. Remove the pot from the heat.
5. With a large spoon, ladle the chutney immediately into warm sterilized jars, filling them to within 1/4 inch of the top and process in boiling water bath 10 min for pints and qts.

apples, onions, white seedless raisins, brown sugar, malt vinegar, mustard seeds, pickling spice, ginger, cayenne pepper

Taken from cookeatshare.com/recipes/apple-chutney-66540 (may not work)