Indian Chutney
3 1/2 quarts peeled diced [censored] apples
3 1/2 cups golden raisins
2 quarts cider vinegar
4 cups sugar
1 cup sliced ginger root
20 dried small hot chili peppers(seeds removed)
8 cloves garlic
6 Tbsp salt
3/4 cup mustard seed
1 pint canned cocktail onions
Combine apples and raising with 1 quart vinegar and boil until apples are
very soft. Cool. Combine sugar with remaining quart vinegar and boil
until
soft ball stage (235 degrees). Cool.
Put ginger, chili peppers and garlic through fine food chopper, blend in
salt and mustard seed. Combine all ingredients except onions and boil 30-
40 minutes, stirring constantly. Add onions about 10 minutes before
completion. Pack into hot, sterilized jars. Seal. Process for 5
minutes.
Makes about 6 pints.
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