10-12 medium apples - washed, peeled, cored and diced (2lb. after preparation)
1 cup diced onion
1 cup diced red bell pepper
7 cups raisins
3 tbsp mustard seed
2 tbsp grated fresh ginger
1 tbsp ground ginger
2 tsp around allspice
2 tsp curry powder
2 tsp pickling salt
2 hot peppers, seeded and minced (substitute more red bell pepper for less spice)
1 minced garlic clove
4 cups brown sugar
4 cups malt vinegar
Place all ingredients in a large 6-8 quart pot. Bring to a boil, then simmer 45-60 minutes uncovered until thick, stirring frequently to avoid burning on the bottom. The amount of time will vary based on how juicy the apples are. It will thicken more once cooled.
Pack hot into clean and sterilized 250ml or 500ml jars leaving 1/2 inch headspace. De-bubble and adjust headspace as needed.
Wipe jar rims carefully with fresh paper towel and put on lids.
Process in a water bath or steam canner for 10 minutes. Remove and allow to cool.
You can serve this chutney with samosas or any spicy appetizer, as well as on crackers or toast.