Instructions: Sterilize jars; using rubber-coated canning tongs, place jars in large pot fitted with a rack in the bottom, making certain that the jars do not touch. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove, and place upside down on a clean kitchen towel to dry completely. Wash tops in hot soapy water, and place on kitchen towel to dry. Do not discard water.

In a large stockpot, heat oil over medium heat. Add onions, and cook, stirring frequently, until translucent, about 10 minutes. Add apples, cranberries, apricots, raisins, apple-cider and balsamic vinegars, mustard seed, red-pepper flakes, celery seed, cinnamon, clove, curry powder, ginger, and cumin. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until apples are tender, 45 to 60 minutes. If necessary, add 1/2 to 1 cup water to keep apples from sticking. Add white and brown sugars. Stir to combine. Return to a boil, and cook over medium-high heat for 3 to 5 minutes. Remove from heat.

Using a liquid measuring cup, pour chutney into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean. Top with lids (or follow manufacturers sealing instructions). Using canning tongs, return jars to canning pot. Make certain that the jars are covered by at least 2 inches of water and that they are not touching one another. Bring water to a boil and boil for 10 minutes. Remove from water with canning tongs. Allow chutney to cool completely. Store unopened jars in a cool, dry place for up to 1 year and unsealed jars in the refrigerator for up to 6 weeks.

This recipe yields 16 eight-ounce jars.

Yield: 16 half-pints

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