Apple Chutney

It's going to be a bit unbelievable for most of you who truly know me, but I made homemade apple chutney last weekend. Louisa "supervised" and helped peel the 20 granny smith apples. We filled 10 quart sized mason jars - and they will end up being holiday gifts for the children's teachers at the Montessori school. I want to share the recipe here, so anyone who is interested in a homemade alternative to Christmas gifts may be bold enough to attempt (if I can succeed, anyone can!).

Recipe:
2 quarts chopped, cored, pared tart apples (about 16 medium).
1 cup chopped onions.
1 clove garlic, crushed.
1 cup chopped sweet red peppers (about 2 medium).
2 pounds ORGANIC seedless raisins.
4 cups brown sugar, packed.
1 quart vinegar.
2 hot red peppers (or a little cayenne if you want children to eat).
1/2 cup fresh ground ginger.
2 teaspoons salt.
2 teaspoons ground allspice.

Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking to pot. Pour, boiling hot, into sterilized Ball Mason Jars, leaving 1/8 inch head space. Shut caps tight. Turn upside down for an hour to cool and create vaccuum seal. *Will take about 1 week for the flavors to meld together. Will last stored in a cool, dry place for 1 year. Refrigerate after opening.

This chutney is awesome in omelets or as a sweet/spicy side for poultry and pork. ENJOY!