Spicey Chutney

 Ingredients

1 lb cooking apples, peeled, cored and sliced
1 lb onions, chopped finely
1 ½ lb dark brown soft sugar
2 ½ pints malt vinegar
1 lb seedless raisins
1 tbspn. salt
2 tbspn. ground turmeric
1 tsp. ground cloves
1 ½ tsp. ground ginger

Method

1. Place all ingredients in a large saucepan and bring to boil. Simmer, uncovered, for about 3 hours, stirring occasionally, until no excess liquid remains and the chutney is thick and pulpy.
2. Spoon into warmed, sterilised jars, cover and seal with vinegar-proof lids. Label and store in a cool dark place, allowing 2 to 3 months to mature.