From Eastside Café in
1 pound Granny Smith apples
¼ cup apple cider vinegar
1/3 cup sugar
3 tablespoons onion, diced
2 teaspoons fresh jalapenos, seeded and minced (watch for spiciness—hot jalapenos can burn your hands and don’t ever touch your face when handling them)
2 teaspoons fresh ginger, peeled and minced
½ teaspoon fresh garlic minced
½ teaspoon allspice
¼ teaspoon cinnamon
½ teaspoon ground coriander
1/3 cup raisins
Pinch of salt
Peel and quarter apples. You can use an apple slider, but don’t use it on all the apples because it will be a mushy chutney instead of a chunkier one.
Slice in ¼ inch slices. Combine apples and remaining ingredients in a large stock pot.
Bring to a boil, reduce heat, and simmer for 45 minutes.
This recipe doubles and cans very well.