Apple Chutney From The Duck Soup Inn - cooking recipe

Ingredients

3 cups granny smith apples, peeled and chopped (about 4 medium)
1 cup onion, chopped
1 cup brown sugar, firmly packed
1 cup water
3/4 cup cider vinegar
1/2 cup red pepper, chopped
1/2 cup dried currant
1 tablespoon fresh gingerroot, chopped
1 1/2 teaspoons garlic, chopped
1 teaspoon salt
1/2 teaspoon dry crushed red pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch clove

Preparation

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour.
Season chutney to taste with salt and pepper. Cool to room temperature.
Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.