Apple Chutney2 Recipe

• 8 c. tart apples -- peeled cored and minced (about 10 medium)
• 1 c. minced onion
• 1 c. minced red bell peppers
• 2 x warm red or possibly green chiles (jalapenos) seeded and chopped
• 1 clv garlic -- chopped
• 1 1/2 lb raisins
• 4 c. firmly packed brown sugar
• 3 Tbsp. mustard seed
• 2 Tbsp. grnd ginger
• 2 tsp grnd allspice
• 2 tsp salt
• 4 c. cider vinegar (5% acidity)

1. Combine all ingredients in a 6- to 8-qt nonreactive saucepan or possibly pot.
2. Bring to a boil, reduce heat and simmer, uncovered for 1 to 1-1/2 hour or possibly till dark brown and thick, stirring occasionally at the beginning and constantly at the end.
3. Immediately fill warm, sterilized pint canning jars with mix, leaving 1/2-inch headspace.
4. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles.
5. Wipe jar tops and threads clean.
6. Place not lids on jars and screw on bands tightly.
7. Process in boiling water bath for 10 min.
8. NOTES: Makes 4-5 pints

tart apples, onion, red bell peppers, warm red, garlic, raisins, brown sugar, grnd ginger, allspice, salt, cider vinegar

Taken from cookeatshare.com/recipes/apple-chutney2-66552 (may not work)