2 tbsp. yellow mustard seeds
1/2 tsp. salt
1 1/2 c. firmly packed dark brown sugar
2 c. cider vinegar
6 lg., firm apples
1/4 c. finely chopped garlic
2 tbsp. finely chopped, pared ginger root
1 c. dark seedless raisins
1/2 tsp. hot ground red pepper

Apples such as Rome Beauty or Golden Delicious (2 pounds), peeled, cored and coarsely chopped

Heat mustard seeds in large saucepan until they lighten and jump around in pan. Cover and remove from heat.

Add salt, brown sugar and vinegar to pan after seeds have stopped jumping. Bring to boil, lower heat, simmer 5 minutes. Add apple, garlic, ginger root, raisins and red pepper. Simmer until apple is transparent.

Ladle hot chutney into hot, sterilized 1 cup jars. Cover tightly with sterilized lids. Refrigerate 1 week to mature. Will keep in refrigerator 1 month. Serve with curried dishes.