Looking for nice green apple chutney recipe?

2 qt. of pealed, cored, and chopped tart apples (about 16 med.)

2 lbs. of seedless raisins

1 cup of chopped onion

1 cup of chopped sweet red pepper

4 cups of packed brown sugar

3 tbsp. of mustard seed

2 tbsp. of ground ginger

2 tsp. of ground allspice

2 tsp. of salt

2 hot red peppers, chopped

1 clove of garlic, crushed

1 qt. of white vinegar

Combine all ingredients; simmer until thick, about 1h 15m. As

it thickens, be sure to stir more frequently. This will yield

about 10 pints. Pour, boiling hot, into hot pint jars, leave

about 1/4 inch of head space, and adjust your caps, and process

in a boiling water bath for about 10 mins. If you want a milder

chutney, you can use another quart of apples. Make sure you boil

it down till most of the liquid is gone.

Ingredients

2 tablespoons canola oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 medium red onion, thinly sliced

1 teaspoon store-bought or homemade garam masala, recipe follows

1/4 to 1/2 teaspoon cayenne pepper

1 pound green apples, cored and diced into 1/2-inch cubes

1 (6-inch thumb) fresh ginger, peeled, sliced into thin planks, then sliced again into thin matchsticks (about 1/2 cup)

1/2 cup sugar

2 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

Directions

Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds.

Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.

Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.

Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.

Taste for seasonings and serve.