Tangy Apple-Ginger Chutney

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1/2 cup chopped sweet red pepper
• 2 green onions, finely chopped
• 2 medium McIntosh apples, peeled and chopped
• 1 small Granny Smith apple, peeled and finely chopped
• 1/3 cup finely chopped pickled banana peppers
• 1 cup golden raisins
• 1 cup apple cider or juice
• 2/3 cup cider vinegar
• 1/2 cup packed brown sugar
• 3 tablespoons minced fresh gingerroot
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon white pepper

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer.
2. Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

olive oil, red onion, sweet red pepper, green onions, apples, apple, banana peppers, golden raisins, apple cider, cider vinegar, brown sugar, fresh gingerroot, salt, ground cardamom, ground cinnamon, ground allspice, white pepper

Taken from www.tasteofhome.com/recipes/tangy-apple-ginger-chutney/ (may not work)