16 medium apples, peeled, cored and cut into rough chunks
2 lbs. raisins
1 large onion, peeled and rough chopped
2 large red peppers, rough chopped
4 cups brown sugar
3 Tbsp. yellow mustard seed
1 Tbsp. ground ginger
1 Tbsp. crystallized ginger
2 tsp. allspice
2 tsp. pickling salt
2 tsp. hot pepper flakes
5 cloves garlic, peeled and rough chopped
4 cups cider vinegar

Clean 7 pint canning jars and lids. Place in canning kettle and bring to boil. Cover and keep warm while making chutney.

Place all ingredients in a large, heavy-bottomed pot and mix well to dissolve brown sugar. Place on stove and bring to a boil. Lower heat and simmer, uncovered, 1 hour and 15 minutes, stirring often to keep from scorching. The chutney should be nice and thick, so the cooking time may have to be extended depending upon whether or not your apples are juicy.

Pack into hot pint jars, leaving 1/4 inch headspace. Seal and adjust rings. Place back in hot water bath and process 10 minutes once water has come to a boil again.