Notes: Rose Stuhlsatz, at the Big Apple stand in Camino, California, cans her chutney. But it can be refrigerated for up to 6 months.
2 1/4 to 2 1/2 pounds apples such as Granny Smith, Gravenstein, or Stayman Winesap
2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total)
1 cup cider vinegar
2 cups firmly packed brown sugar
1 1/2 cups raisins
1 onion (1/2 lb.), chopped
1/3 cup minced fresh ginger
2 cloves garlic, minced
1 tablespoon mustard seed
How to Make It
Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.
Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.
Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.
Serve warm or cool. Cover airtight and store in the refrigerator.