Curried Apple Chutney


2 quarts chopped, peeled, cored apples (about 16 medium)
2 pounds raisins
4 cups brown sugar
1 cup chopped onion
1 cup chopped sweet red pepper
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons curry power
2 teaspoons salt
2 hot red peppers, chopped
1 clove garlic, minced
4 cups vinegar


COMBINE all ingredients in a large saucepot. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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