Prized Condiment

With my chutney quickly gaining fame within about a ten block radius, I realized that I should finally get around to cementing my recipe, especially being that I was down to my last jar. So on Wednesday, I dug up my notes and cooked up a batch. Too bad it takes about three months to mature...
My chutney is cobbled together from a few different recipes and is good on almost everything. This is a condiment that elevates a grilled cheese sandwich to a very special occasion. Also recommended on roast chicken, veggie burgers, and stuffed into prunes to be wrapped in bacon and called devils on horseback.

My Apple Chutney

2 lbs. apples (I use Cortlands)
1 lb. onions
3 small red chiles (I actually used 6 Thai bird's eye chiles-- we shall see if it's too hot)
1 c. raisins (jumbo Thomson!)
2 1/2 c. brown sugar (I prefer dark)
2 TBSP. grated fresh ginger
1/2 tsp. powdered mustard
1 1/2 TBSP. salt
2 tsp. ground allspice
2 tsp. ground cloves
2 tsp. freshly ground black pepper
2 tsp. turmeric
1 1/2 c. cider vinegar
1 1/2 c. malt vinegar

Chop the apples, onions and chiles finely (I use a food processor). Transfer to a large, heavy bottomed pot along with all remaining ingredients. Bring to a boil over medium-high heat and simmer, stirring occasionally and gradually diminishing heat, until thick, about one hour. Ladle into sterilized jars and seal. Makes about 6 - 250mL jars.