Spiced Apple And Pepper Chutney
|Tart apples||2 Quart, cored, peeled, and coarsely chopped|
|Minced seeded bell peppers||1 Cup (16 tbs) (Mix Of Red And Green Color Ones)|
|Garlic||1 Clove (5 gm), minced|
|Minced yellow onion||1 Cup (16 tbs)|
|Dark brown sugar||1 Pound|
|Cider vinegar||1 Pint|
|Powdered mustard||2 Teaspoon|
|Crushed dried red hot chili peppers||1⁄4 Teaspoon|
Preheat the oven to 250°.
Stand 4 (1-pint) canning jars and their tops on a baking sheet.
Place them in the oven until needed.
In a large non-reactive pan combine all of the ingredients.
Cover and bring the mixture to a slow boil.
Uncover and simmer, stirring occasionally for 1 1/2 hours, until the mixture thickens.
Ladle the hot mixture into the warm jars, filling each within 1/8 inch of the top.
Wipe the rims and seal.
Cool and store the chutney.