Granny Hilary's Apple and Raisin Chutney

Ingredients

3 lbs. apples, peeled, cored and chopped into a (slightly smaller than) 1/2-inch dice

3 T. fresh lemon juice

1 t. canola AND 1 large white onion, minced

2 T. EACH cumin AND kosher salt

1 T. EACH yellow mustard seeds AND chili flakes AND ground ginger

1 c. EACH brown sugar AND apple cider vinegar

1 c. raisins

Directions

Mix the chopped apples and lemon juice together in a large bowl to keep the apples from turning brown, then combine the oil, onion, cumin, salt, mustard seeds, chili flakes and ginger in a large pot (I used my large skillet), and cook over low heat for several minutes until the onions have softened. Add in all of the apples and mix well.

Increase the heat to medium, add in the brown sugar and vinegar and cook for about 30 minutes while stirring regularly. Add in the raisins and continue to stir for another 15 minutes or so until the mix has a thick consistency, then season to taste with salt and pepper. Ladle into jars, leaving a 1/2-inch headspace.

Notes

Granny H. never canned/waxed them just put in jars with special preserving "wax paper circles".

I'm going to make a batch this fall (2025). Will let you know how I finish the storage process.