1 qt. chopped apples (about 16 med. tart apples)
2 tbsp. scalded raisins
1 c. chopped onions
1 c. sweet chopped red peppers
4 c. brown sugar
3 tbsp. ground ginger
2 tsp. ground allspice
2 tsp. salt
2 red hot peppers
1 clove garlic, crushed
1 qt. cider vinegar

Combine ingredients, simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into pint jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield about 16 pints. Note: If you want a more mild chutney, use another quart of apples.