Makes 6 pints.

3 c. cider vinegar
4 c. brown sugar
10 c. (4 to 5 lbs.) peeled, cored and diced firm, tart apples
4 lemons with rinds, chopped and seeded
2 med. sized onions, chopped
5 lg. garlic cloves, chopped
1/2 c. peeled and finely chopped fresh ginger
1 1/2 c. dark raisins
1 tsp. cayenne pepper

In a large saucepan over low heat, bring the cider vinegar and sugar to a simmer. Add the diced apples and cook until the mixture returns to a simmer. Add the remaining ingredients and cook gently for 20 minutes, stirring occasionally.

Spoon the chutney into clean glass jars and seal tightly. Store the jars in the refrigerator. The chutney will keep well for 4 to 6 weeks.