Rose's Hot and Spicy Apple Chutney

Ingredients

• 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

Preparation

1. 1. Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.
2. 2. Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.
3. 3. 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.
4. 4. Serve warm or cool. Cover airtight and store in the refrigerator.
5. Nutritional analysis per 1/4 cup.