Apple Chutney
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:59pm

Ingredients




2 1/4 pounds Granny Smith apples, peeled cored and diced
2 mediums onions, finely chopped
2 1/2 cups raisins, coarsely chopped
3 cups brown sugar, packed
4 tablespoons mustard seeds
2 teaspoons ground ginger
1 1/2 teaspoons table salt
1/4 teaspoon cayenne pepper
3 cups cider vinegar

Preparation

1 Combine all ingredients in large heavy saucepan. 2 Stir over medium heat until sugar dissolves. 3 Bring to a boil, stirring frequently. 4 Boil gently, uncovered, for about 35 minutes until thick. 5 Stir more often towards end of cooking time to prevent scorching. 6 Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. 7 Process in boiling water bath for 5 minutes.