10 medium Granny Smith apples, peeled and chopped

1 cup onion, diced

1 cup red bell pepper, diced

1-2 hot peppers

1 1/2 pounds dark raisins

4 cups light brown sugar

3 tablespoons ground ginger

2 teaspoons allspice

2 teaspoons salt

1 clove garlic, crushed

1 quart apple cider vinegar

3 tablespoons mustard seed

Combine all ingredients in large stockpot and bring to a boil.  Reduce heat and simmer 90 minutes.  Stir frequently.  Spoon hot chutney into hot, sterilized jars.  Leave 1/2 inch head space.  Wipe rims and seal lids.  Do not process.  The heat from the chutney will seal lids.

Yields 6 pints