| 8 cup Coarsely diced, peeled and cored green cooking apples | | (about 3 pounds) | | 2 cup Coarsely chopped onions (about 1 lb.) | | 2 cup White seedless raisins | | 2 cup Dark brown sugar | | 1 12 cup Malt vinegar | | 1 tbl Mustard seeds, crushed | | 1 1/2 tsp Mixed pickling spice, wrapped in cheesecloth | | 1/2 tsp Ground ginger | | 1/2 tsp Cayenne pepper |
| | In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all ingredients. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the sides and bottom. | | Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars , filling them to within 1/4 inch of the top and process in boiling water bath 10 minutes for pints and quarts. |
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