8 cups coarsely diced, peeled and cored green cooking apples (about 3 pounds)
2 cups coarsely chopped onions (about 1 pound)
2 cups white seedless raisins
2 cups dark-brown sugar
1˝ cups malt vinegar 1 tablespoon mustard seeds, crushed with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
1˝ teaspoons mixed pickling spice, tied in cheesecloth
˝ teaspoon ground ginger
˝ teaspoon cayenne pepper
How To Cook:
1. In a heavy 6- to 8-quart enameled or stainless-steel pot, combine the apples, onions, raisins, brown sugar, vinegar, mustard seeds, pickling spice, ginger and cayenne pepper.
2. 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.
3. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the bottom and sides of the pan.
4. Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars and filling them to within 1/8 inch of the top.
