Apple Ginger Chutney - cooking recipe

Ingredients

3 cups prepared granny smith apples, about 5 large or 1 red bell pepper, seeded and chopped
2 cups chopped onions
2 cups dark brown sugar, lightly packed
1 1/2 cups cider vinegar
1 cup golden raisin
1/4 cup ginger, root (peeled and minced)
3/4 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon red pepper flakes

Preparation

Prepare jars, lids and bands.
Peel, core and coarsely chop apples. Measure 3 cups.
Combine prepared apples and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly.
Boil gently, uncovered, stirring occasionally for 40 minutes. Remove from heat.
Ladle chutney into prepared jars leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney.
Process filled jars for 10 minutes in a boiling water bath. Adjust time
according to your altitude.