Makes about 1-2 cups. Difficulty
6 cloves garlic 1-2 inch piece of ginger, peeled 1/2 cup cider vinegar 2 cups gf brown sugar 1/2 onion, finely chopped 2 Granny Smith apples, peeled, cored and chopped into 1/2 inch pieces 1/2 cup raisins 1/2 cup walnuts, chopped 1/2 teaspoon cayenne 1 teaspoon dry mustard 1/2 teaspoon salt
Mince the garlic and ginger. Place the garlic, ginger, vinegar, sugar and onion in a saucepan; stir over high heat until sugar dissolves. Bring to a boil and reduce the heat to a simmer. Cook uncovered for 10 minutes. Add remaining ingredients and cook over low heat, uncovered, for about 1 hour or until the mixture is very thick and syrupy. Do a jam test by placing a small amount on a plate and cooling it. If it becomes thick the chutney is ready. Cover and refrigerate for up to 3 months or place in clean hot jars and process in a hot water bath for 15 minutes, then store in a cool dark place for up to one year.