Rose's Hot and Spicy Apple Chutney Recipe – Sunset Magazine
Rose’s Hot and Spicy Apple Chutney
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Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Wooden spoon
- Stove
- Mixing bowl
Ingredients
- 2 1/4 to 2 1/2 pounds apples such as Granny Smith, Gravenstein, or Stayman Winesap
- 2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total)
- 1 cup cider vinegar
- 2 cups firmly packed brown sugar
- 1 1/2 cups raisins
- 1 onion (1/2 lb.), chopped
- 1/3 cup minced fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon mustard seed
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