8 lg. green tart apples (about 4 lbs.)
1 1/2 c. vinegar
1 tsp. ground cloves
3 cloves garlic, pressed
1/2 c. chopped onion
6-8 whole allspice
3 lemons
3 c. sugar
1 tsp. salt
2 tsp. curry
1 tsp. paprika
1/2 c. water

Peel, quarter and core apples. Cut in chunks. Cut lemons, unpeeled, into quarters and then into thin slices. In a 5 quart kettle combine vinegar, sugar, salt, cloves, curry powder, paprika and garlic; bring to a boil. Add apple chunks and lemon slices. Boil gently for about 10 minutes, add water, stir onion and whole allspice.

Continue cooking, boiling gently and stirring frequently until thick and light golden brown (about 1 1/4 hours). Fill hot, clean canning jars to within 1/4" of rims with boiling hot chutney. Run a spatula down edges to release air bubbles. Wipe rims and place scalded lids on top. Screw on bands. Place jars on rack in a deep kettle half full of hot water. Add more water to cover jars. Bring to a gently boil. Process for 5 minutes. Remove from water and cool thoroughly. (Can be kept in refrigerator up to two months without processing.)