2½ cups vinegar (white distilled or apple cider vinegar)
8 cups peeled and diced apples
2 tablespoons minced ginger
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon yellow mustard seeds
2 tablespoons salt
⅔ cups raisins or golden raisins
Instructions
Simmer honey/sugar and vinegar in a large saucepan 10 minutes.
Add apples and remaining ingredients and simmer, uncovered, about 25-45 minutes, stirring as the chutney thickens to desired jam consistency. Should taste well balanced and not overly vinegar in flavor.
When chutney is thickened to a jam consistency, ladle into hot sterilized jars. Wipe rims of the jars with a touch of vinegar to remove any spillage and place lids and bands on each to finger tight. Let cool and store up to a couple of months in airtight jars.
To can the chutney (optional): After ladling into jars and adding lids/bands, process in waterbath canner 10 minutes for half-pints, 15 minutes for pints.
Let cool on a tea towel on the counter for 24 hours and then check to be sure all jars have sealed.
Canned chutney will remain good for 12-18 months or more.
Notes
This recipe can be halved or quartered for a smaller batch.