Recipe: Curried Apple Chutney

Curried Apple Chutney

2 quarts chopped, peeled and cored apples (about 16 medium)
2 pounds seedless raisins
4 cups brown sugar
1 cup chopped onion (about 1 medium)
1 cup chopped sweet red peppers (about 2 medium)
2 hot red peppers, chopped
1 clove garlic, crushed
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons curry powder
2 teaspoons salt
4 cups vinegar, 5% acidity

Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner.
Yield: about 10 pints.