BENGAL APPLE CHUTNEY

It is that time of the year again.......time to preserve, fruit and or vegetables, whatever you have on hand and in abundance. This one is for Linda Cooper. Ingredients....8 large cooking apples, 1 and 1/2 cups of soft brown sugar, 3 and 1/2 cups of apple cider vinegar, 30 gm of crushed ginger, 30gm of minced garlic, 1 small onion chopped finely, 1 and 1/2 tbs of mustard seeds, 1 dsp of salt, 1 dsp of chilli powder, 3/4 cup of raisins, 1 tbs of whole cloves. Peel and chop the apples. Place the chopped apples in a large saucepan with the soft brown sugar and apple cider vinegar and bring to slow boil. Then cover and reduce the heat and simmer until the apples are tender, ( approx 30 minutes). Now add the ginger, chopped onion, garlic, mustard seeds, salt, chilli, whole cloves enclosed in a tea diffuser, and raisins. Simmer uncovered until the mixture has reduced and thickened, stirring regularly. Remove the tea diffuser containing the whole cloves. Cool slightly and pour into sterilised jars, place the lids on, the lids will go pop when sealed. Store for 4 weeks to allow flavours to develop before using.