Raisin-Haters Apple Chile Chutney

• 1 pound (about 2 large) Golden Delicious or other cooking apples, cored, peeled and cut into 1/2-inch cubes
• 1 tablespoon lemon juice
• 2 teaspoons ghee, clarified butter or canola oil
• 1/4 cup minced white onion
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon yellow mustard seed
• 1 teaspoon chile flakes
• 1 teaspoon ground ginger
• 13 cup packed light brown sugar
• 13 cup apple cider vinegar
• 13 cup Red Flame or other raisins
• Pepper

1. Mix the apples and lemon juice in a large bowl.
2. In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger.
3. Saute until the onions are translucent, stirring occasionally, about 5 minutes.
4. Stir in the apples.
5. Raise the heat to medium-low, and stir in the brown sugar and vinegar.
6. Cover and simmer for 30 minutes.
7. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes.
8. Season to taste with salt and pepper.
9. Ladle into a glass jar or other storage container and allow to cool until no longer steaming.
10. Cover and refrigerate for up to 2 weeks.
11. The chutney tastes best at room temperature.

golden delicious, lemon juice, ghee, white onion, ground cumin, kosher salt, chile flakes, ground ginger, brown sugar, apple cider vinegar, red flame, pepper

Taken from cooking.nytimes.com/recipes/1013760 (may not work)