My sister's chutney recipe, which is really Iron Bloomers' recipe, via the magic of the Internet. (Although the haberno swap is all mermaid.)
Because @martingruner is looking to use up a whole mess of apples.
btw? Seriously good on scrambled eggs.
- 2 quarts chopped cored, pared tart apples
- 2 lbs raisins
- 1 cup chopped onion
- 1 cup chopped sweet red pepper
- 4 cups brown sugar
- 3 tablespoons mustard seeds
- 2 tablespoons ground ginger
- 2 teaspoons ground allspice
- 2 teaspoons salt
- 1/2 of a habanero pepper
- 1 garlic clove, crushed
- 1 quart vinegar
Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
Stir frequently as it thickens to prevent sticking.
Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
Adjust caps and then process 10 minutes in boiling water bath.
Note: For milder chutney an additional 1 quart of apples may be added.