12 garlic cloves
1 (4") piece ginger root, chopped
2 1/2 c. cider vinegar
4 1/2 c. brown sugar
1 c. chopped onion
2 1/2 lbs. Granny Smith apples, peeled & cut in 1" pieces
1 c. raisins
1 c. walnuts, chopped
1 tbsp. cayenne pepper
1 tbsp. paprika
1 tbsp. dry mustard
1 1/2 tsp. salt

Puree garlic and ginger with 1 cup vinegar in blender, transfer to 6 quart non- aluminum saucepan. Mix in brown sugar, onion and 1 1/2 cups vinegar. Boil until sugar dissolves. Reduce heat until thickened. Add remaining ingredients and cook until mixture resembles thick jam, stirring occasionally, about 1 hour. Spoon into clean, hot jars, seal tightly and boil in pot of water for 15 minutes. If sealed in regular containers and not boiled in jars, chutney will keep for 6 months refrigerated. Serve with pork, ham, turkey.