Nothing identifies Lowcountry cooking more than its extensive use of condiments, particularly homemade ones. This easy-to-make stove-top chutney can be prepared in about an hour. Serve it with country captain, country ham, or game.
13 cups chopped peeled Granny Smith or other tart apple (about 4 pounds)
3 cups chopped onion (about 1 pound)
2 cups raisins
2 cups packed brown sugar
2 cups cider vinegar
1/4 cup finely chopped seeded jalapeño pepper
1 teaspoon mustard seeds
How to Make It
Combine all ingredients in a large nonaluminum Dutch oven or stockpot. Bring to a boil. Reduce heat; simmer 45 minutes or until most of liquid evaporates.
Note: Store chutney in an airtight container in refrigerator for up to 2 weeks.