2 c. diced apples
1 1/2 c. sliced onions
1 c. diced green pepper
1 clove garlic, pressed
1 c. apple cider vinegar
1 c. water
1/2 c. sugar
1/4 c. dark brown sugar, packed
2 c. pitted prunes, halved
1/2 c. maraschino cherries, halved
1 tbsp. grated fresh ginger
2 tsp. mustard seeds
1/2 tsp. salt or to taste
1/2 tsp. crushed red pepper

In large saucepan, combine first 8 ingredients. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Mix in remaining ingredients. Heat to boiling; reduce heat and simmer 15 minutes or until liquid is syrupy. Cool and refrigerate.

OR ladle hot chutney into hot, sterilized jars and seal according to manufacturer's instructions. Process in hot water bath for 15 minutes. Store in cool place. Recipe may be doubled. Makes approximately 2 pints.