Recipe for Curried Apple Chutney 
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Yield:
1
Ingredients:
Amount Ingredient
2 qt chopped peeled cored apples - (abt 16 med)
2 lb seedless raisins
4 cup brown sugar
1 cup chopped onion - (abt 1 med)
1 cup chopped sweet red peppers - (abt 2 med)
2 x hot red peppers chopped
1 x garlic clove crushed
3 tbl mustard seed
2 tbl ginger
2 tsp allspice
2 tsp curry powder
2 tsp salt
Instructions:
Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 10 pints.

Comments: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Yield: 10 pints

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