2 qt. chopped, cored, pared tart apples (about 16 med.)
1 c. chopped onions
1 clove garlic, crushed
1 c. chopped sweet peppers (about 2 med.)
2 lb. seedless raisins
4 c. packed brown sugar
1 qt. vinegar
2 hot red peppers
3 tbsp. mustard seed
2 tbsp. ground ginger
2 tsp. salt
2 tsp. ground allspice

Combine ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes. Yields about 10 pints.

NOTE: For a milder chutney, another quart of chopped apples may be used.